- 1/2 cup of heavy cream
- 2 tablespoons of unsalted butter
- 2 tablespoons of cognac
- 6 ounces of fine-quality bittersweet chocolate
Put the cream, butter and Cognac in a small sauce pan, and bring everything to a simmer over medium heat.
While that is coming to a simmer, chop the chocolate into really tiny pieces.
Remove the pan from the heat when everything has begun to simmer, and add the chocolate. Stir until the chocolate is melted and smooth.
Pour the chocolate mixture into the fondue pot (or serving bowl).
Adapted from: Gourmet magazine