12 oz Swiss chocolate 8 fl oz / 1 cup double cream 2 tbsp brandy or rum fresh fruit or Viennese fingers, to serve
Directions:
Break up chocolate into a fondue pot. Add the cream and heat gently, stirring all the time, until the chocolate melts. Stir in the brandy or rum, then leave over a burner to keep warm. Serve with fruit or Viennese fingers.
