MAX BRENNER RECIPES

TACKY DOUBLE CHOCOLATE FONDUE

2 cups heavy cream 1/4 teaspoon chili powder

1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 9 ounces dark chocolate, chopped 9 ounces white chocolate, chopped 1 tablespoon cherry liqueur

1. Bring 1 cup cream to a boil with the chili powder cinnamon, and nutmeg. Pour over the dark chocolate in a heat proof bowl and stir until smooth. 2. Bring the remaining 1 cup cream to a boil. Pour over the white chocolate in a heatproof bowl. Add the cherry liquor. Stir until smooth and set aside. 3. Serve the chocolate sauces in separate bows placed inside other bows lled with boiling water, or in bowls over votive candles. This will keep the chocolate hot and melted for about 1 hour. Recommended for dunking: marshmallows, nuts, so dry cake, fresh fruits, candied and dried fruits. Yield: 2 to 4 servings