6 (1 oz.) squares unsweetened chocolate
1 1/2 c. sugar
1 c. light cream
1/2 c. butter
1/2 tsp. salt
3 tbsp. cream de cocoa

In saucepan, melt chocolate over low heat. Add sugar, cream, butter, and salt. Cook, stirring constantly for 5 minutes or until thick. Add liqueur. Pour into fondue pot with low to medium heat.

SUGGESTIONS FOR DIPPING: Angel food cake, pound cake, apples, cherries, strawberries, marshmallows.