Who needs a fancy fondue restaurant when you can whip up a chocolate sensation like this in just 10 minutes? You'll love the hint of rum flavor. —Angie Samples, Maysville, Georgia
- 3 milk chocolate Toblerone candy bars (3.52 ounces each), coarsely chopped
- 2/3 cup heavy whipping cream
- 4 teaspoons rum or 1/2 teaspoon rum extract
- Pear slices, cubed cake, large marshmallows and/or macaroon cookies
- In a small heavy saucepan, combine candy bars and cream. Cook and stir over medium-low heat until blended. Remove from the heat; stir in rum.
- Transfer to a small fondue pot and keep warm. Serve with dippers of your choice. Yield: 1-1/2 cups.
Originally published as Chocolate Rum Fondue in Simple & Delicious April/May 2012, p33
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