12 oz. semi-sweet chocolate
3/4 c. whipping cream
3 tbsp. Cointreau, brandy, rum, or creme de menthe

Place chocolate and cream in top of double boiler; set over hot (not boiling) water, and heat, stirring until chocolate melts and blends with cream. Stir in liqueur.

Transfer to fondue pot and keep at constant low heat. Be careful not to overheat chocolate sauce or it may scorch.

Use bananas, pineapple, apples, oranges, pears, marshmallow, angel food cake for dipping.