|4 ounces||SCHARFFEN BERGER 70% Cacao Bittersweet or 62% Cacao Semisweet Chocolate coarsely chopped|
|1/2 cup||creme fraiche|
|3 tablespoons||unsalted butter|
|1 teaspoon||vanilla extract, espresso, brandy, orange oil, fruit syrup, or liqueur|
|Strawberries and other fruits, biscotti, and other small pieces of cake and butter cookies (for dipping)|
1. In a small fondue pot, combine the chocolate, crème frâiche, butter and flavoring. Place over the fondue burner using either a votive candle or low sterno heat and allow the chocolate to melt. Stir until fondue is smooth.
2. To serve, keep warm while guests dip fruit, cookies, or pieces of cake in the fondue.
3. Your chocolate fondue keeps up to a week in the refrigerator. Reheat over very low heat before serving.
This Pumpkin Chocolate Swirl Loaf is absolutely perfect for fall! Moist chocolate and pumpkin loaf cake batter swirled together then topped with a delicious ganache. Pumpkin pie spice and cinnamon spices really help take this loaf cake over the top.