1 poundsemisweet chocolate (spring for high quality), chopped 1 cupheavy cream
Directions
Yield Prep
Serves 10-12
Heat cream into a saucepan over low heat. Bring to a simmer and add chocolate, stirring until smooth and melted. Transfer to a fondue pot to keep warm.
Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications.