Crème Fraîche & Semi-Sweet Chocolate Fondue
Ingredients
- 8 ounces 1 cup crème fraîche
- 1 tablespoon dark rum brandy, or bourbon
- Pinch salt
- 12 ounces semi-sweet chocolate finely chopped
Instructions
- In a fondue pot or medium-heavy saucepan, bring crème fraîche, rum, and salt to a simmer over medium heat. Remove saucepan from heat, and add chocolate. Let stand 3 minutes. Stir fondue until smooth. Serve immediately with desired accompaniments.
Caroline Wright
Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.
Photographer Mark Ferri
Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/
Stylist Leslie Orlandini
Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/
