By Heny Sison
225g. or 8 oz. plain dark chocolate
250 ml./8 fl oz. double cream
3 to 4 Tbsps. rum or Cointreau
1 Tbsp. granulated brown sugar (optional)
Break the chocolate into small pieces, place in the fondue pot and pour in the cream, rum or Cointreau and sugar (if using). Place over moderate heat and cook, stirring frequently until melted and thoroughly blended. Carefully transfer the fondue pot to the lighted spirit stove and serve with the amaretti biscuits, chocolate chip cookies, strawberries and banana pieces, speared on to the foundue forks as dippers.