Chocolate Fondue a la Chalet Suisse Recipe
3 (3-ounce) bars Toblerone
1/2 cup light or heavy cream
2 tablespoons Kirsch brandy or Cointreau
Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over low heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.
For dunkables, serve each person a plate with one, or a combination, of the following:
Angelfood cake or ladyfingers, cut in chunks
Orange or tangerine sections
Sliced strawberries or bananas
Profiteroles or puff pastry
Note: This is purportedly the original recipe for chocolate fondue created in the 1950's at New York's Chalet Suisse Restaurant (no longer in business) by Chef Konrad Egli.
Yield: 4 servings