Chocolate Cherry Fondue
- 2 x 100 g dark chocolate bars
- 75g dark brown sugar
- 50g double cream
- 750g sooper-dooper dark cherries with stalks
Boil the kettle. Half fill a pan with boiling water and place over high heat, Break the chocolate into small pieces into a bowl that fits over the pan. Add the brown sugar and cream. Beat with a wooden spoon until everything is thoroughly mixed. Remove from heat and pour into 2 bowls. Serve the cherries on a platter. Dip and swoon.
Bon appétit!
Ursula Haselden
Author of Orchids for Aphrodite, www.aegeanodyssey.co.uk