A guest-participation dessert on the lines of a Swiss fondue. Place the fondue pot over its burner or a bowl on the table over a night-light stand or an electric warmer and let guests prepare their own dessert. The fondue mixture can be prepared in advance but it must be reheated very slowly to soften it just before serving.
Bring the cream and milk to a boil, then pour over the chocolate in a heatproof bowl. Stir slowly for 2 to 3 minutes, until the chocolate melts.
Simply dunk pieces of fresh pineapple, pear, nuts or brioche into the mixture.
© 1993 Chantal Coady. All rights reserved.