Easy Chocolate Fondue

A special chocolate treat for Tu Bishvat.

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A yummy way of eating fruit on Tu Bishvat.

Ingredients

  1. 1 cup heavy cream
  2. 1 pound semisweet chocolate (spring for high quality), chopped

Directions

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.

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Leah Koenig is a writer and cookbook author whose work has been published in The New York Times Magazine, Saveur, CHOW, Food Arts, Tablet, Gastronomica, and Every Day with Rachael Ray. Leah writes a monthly food column for The Forward and a bimonthly column for Saveur.com called “One Ingredient, Many Ways.” She is the former Editor-in-Chief of the award-winning blog, The Jew & The Carrot, and she is a frequent contributor to MyJewishLearning.com, where her recipes are very popular, and highly praised. Her first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was published by Rizzoli in 2011. The book was named one of the “Best Books of 2011? by Library Journal and The Kitchn called it “a big, beautiful book that is also down-to-earth and completely accessible.”

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