This is one thing grownups and children have in common. No one can resist hot chocolate on fruit. On Tu B'shvat I set out pineapples, cherries, apples, pomegranate, grapes, dried fruit and let everyone dip it into the chocolate.
2 (3½ oz) good quality bittersweet chocolate
½ cup whipped topping (non dairy or heavy cream)
2 Tbsp liquer or brandy (preferably fruit)
In a small sauce pot, bring the cream to a simmer over medium heat. While it’s simmering, chop the chocolate into small pieces. Remove the pan from the heat. Add the chopped chocolate and mix until the chocolate milts. Add the liqueur.
Alternatively, you can do it the lazy way: place everything but the liqueur in a microwaveable dish.
Place it in the microwave and heat on high on 20-second intervals. Check the mixture and mix every 20 seconds until the chocolate is melted. Even though the chocolate may not look melted, mix it to make sure. (Be careful not to burn the chocolate). When chocolate is melted, mix in the liqueur.
Place the hot fondue in the center of the table. Thread fruit on skewers or long forks and invite your guests to dip the fruit of the choice into the hot chocolate.
Tip: If you don’t have a fondue pot that you can use a microwaveable bowl. If the chocolate fondue gets too cool for dipping, just stick it back into the microwave and zap it for a few seconds, give it a good mix, and place it back on the table for everyone to enjoy.