½ lb dark chocolate (Sharffen Berger is great; use any high-quality chocolate you like)
1 cup heavy cream
½ cup Grand Marnier
Dippers:
Bananas
Strawberries
Marshmallows
Rice Krispie treats
Your favorite cookies
Melt chocolate in a double boiler, which is essentially a pan with the chocolate set over another pan with simmering water. (I use any pans, but Siobhan was shocked at this and insisted we use a metal bowl over the saucepan of simmering water. I have to admit her way was more efficient.)
In a separate saucepan, heat the cream to the same temperature as the chocolate, using a rough approximation. Add the Grand Marnier to the cream and stir to combine.
Remove both the chocolate and the cream mixture from the heat. Add the cream to the chocolate mixture one ladleful at a time, stirring well after each addition, until the cream and chocolate have been completely blended together. Put the chocolate mixture into a fondue pot and monitor heat closely. Eat. Enjoy.
