Makes 6 to 8 servings

Ingredients:

1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies

In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat till melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies.

Prefer quick and easy-as-can-be? Three ingredients are all it takes!

Chocolate Fondue:

Yield: 8 Servings

8 oz Chopped semisweet chocolate
1 1/4 c Sweetened condensed milk
1/3 c Milk
DIPPERS:
Angel cake
Pound cake
Brownie squares
Marshmallows
Dried apricots
Whole strawberries
Banana slices
Pineapple chunks

Melt chocolate. Stir in condensed milk and milk; heat through. Transfer to fondue pot; keep warm.

Serve immediately. Stir in additional warm milk as needed to thin.

You know the old saying: The only thing more fun than a barrelful of monkeys is a barrelful of monkeys enjoying fondue...really!!

Chocolate Baverian Cream:

For one large mould of cream, use half a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker & Co.'s Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the chocolate, and put the milk on to boil.

Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.