Three ingredients make a dessert that leaves a lasting impression with its decadence.
This is the original recipe for the chocolate fondue created in the 1950’s at New York’s Chalet Suisse Restaurant (no longer in business) by Chef Konrad Egli.
What you need:
* 3 (3-ounce) bars Toblerone
* 1/2 cup light or heavy cream
* 2 Tablespoons Kirsch brandy or Cointreau
What you do:
For dunkables, serve each person a plate with one, or a combination, of the following:
Angelfood cake or ladyfingers, cut in chunks
Orange or tangerine sections
Sliced strawberries or bananas
Profiteroles or puff pastry