1 cup baking chocolate or chocolate chips 1/2 cup heavy whipping cream 1 tablespoon corn syrup 1/4 cup Grand Marnier (if desired) 1 pineapple wedge, pre-cut into chunks 2 chocolate chip cookies 2 peanut butter cookies Any other cookies you may enjoy dipping (vanilla Oreos are a favorite of Chef Regan) 2 marshmallows 1 fig, cut in half 2 strawberries (stem on), washed, cut in half 3 blackberries 4 raspberries 8 blueberries pound cake pieces 3 slices kiwi, peeled Method:
1. Heat chocolate in a glass bowl over a pot of simmering water on the stove. Add the cream, corn syrup and Grand Marnier. Stir continuously until the fondue has a warm, velvety texture. Set aside. 2. Wash and cut fruit, and arrange with the other items on a decorative plate. 3. Pour chocolate into a bowl, then serve fondue with skewers or cocktail forks. Enjoy, and don’t worry about dripping a little chocolate!