1½ teaspoons cornstarch
1 tablespoon half-and-half
1½ teaspoons vegetable oil
½ teaspoon instant coffee granules
Dash of ground cinnamon
½ cup milk
½ cup semisweet chocolate chips
1 tablespoon brandy
1 loaf pound cake, cut into 1-inch cubes
1 (10-ounce) package mini marshmallows
1 banana, chopped
6 strawberries, chopped
2 slices pineapple, chopped
Chopped walnuts (optional)
Caramel topping (optional)
In the top of a double boiler, combine the cornstarch, half-and-half, and oil. Blend in the coffee granules, cinnamon, and milk. Cook over medium heat, stirring constantly, until slightly thickened. Add the chocolate chips and brandy. Cook, stirring constantly, until smooth. Transfer the mixture to a fondue pot or a chocolate fountain.
Serve with the pound cake cubes, marshmallows, and fruit for dipping. Top with walnuts and caramel if desired.
Makes 4 to 6 servings
Charlotte Beasley, Queen Charlotte B.
So. Belles of Boca Raton,
Boca Raton, Florida