It's important to maintain moderately low heat (no more than 120°F/49°C) under your fondue pot so the chocolate stays melted and just warm to the touch. Too much heat can caue the chocolate to scorch or develop and upleasant texture.
- 1/2 cup (4 fl.oz./125 ml) heavy cream
- 1/2 lb. (500 g) semisweet chocolate, finely chopped
- 1 tsp. vanilla extract
- 1 pound cake, cut into 1-inch (2.5-cm) cubes
- 2 pints (1 lb./ 500 g) strawberries, rinsed and hulled
In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add the vanilla and stir until blended.
Transfer the mixture to a fondue pot and keep warm according to the manufacturer's instructions. Serve with the pound cake and strawberrries alongside for dipping into the cheese with individual fondue forks. Serves 6.
Williams Sonoma Test Kitchen