12 oz. milk chocolate, semisweet chocolate pieces, or sweet cooking chocolate
3/4 cup light cream
1 to 2 tbsp. cherry brandy, orange flavored liqueur, or 2 tsp powdered instant coffee
In heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from heat; stir in brandy. Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue.
Substitute white almond bark coating for the milk chocolate and decrease light cream to 1/3 cup.
Dippers: Angel food cake squares, strawberries, whole miniature cream puffs, mandarin orange segments, banana slices.