Chocolate Fondue made with the fruit brandy kirschwasser

Slices of fruit or pastry are dipped in a caquelon of melted chocolate, often flavored with rum or kirschwasser.  

This recipe is made with Kirschwasser a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry.  

Dessert fondues may also be made with coconut, honey, caramel, or marshmallow. 
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RECIPE

• 6 ounces of milk chocolate (chips or roughly chopped from a block)
• 6 ounces of dark chocolate (chips or roughly chopped from a block)
• 1 cup (8 ounces) of heavy whipping cream
• 1 tablespoon butter
• A pinch of salt
• 3 tablespoons Kirschwasser

1. Melt both chocolate together in a double bowler with butter.
2. Heat cream on medium heat in a separate pan with pinch of salt.
3. Remove cream from heat / add the chocolate and mix until smooth.
4. Add kirschwasser in last / stir until blended
5. pore in fondue pot
6. If fondue becomes to thick / just add a tablespoon of cream and stir.

You can also add a flavorful touch by adding either

• cinnamon
• flavored irish creams
• peppermints
• pinch of cayenne pepper

Dip with: 

• cubed pound cake
• sponge cake
• angel food cake
• strawberries
• sliced bananas
• apples
• cookies
• lady fingers
• dried appricots

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This post is in honor of 
"Fun with Fondue Month" which is celebrated the whole month of November.

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