Mocha Fondue
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                               Mocha Fondue

Recipe By     : Chatelaine Magazine February 1999
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      squares       semisweet chocolate (8 oz/225 g)
     1/2  cup           hot espresso or strong coffee (see tip)
   3      tablespoons   granulated sugar
   2      tablespoons   butter
     1/2  teaspoon      vanilla

Using a chef's knife, coarsely chop chocolate.  Stir coffee with granulated
sugar in small saucepan set over low heat until sugar dissolves, about 5
minutes.  Add chocolate and butter: Continue cooking, stirring frequently
until mixture is smooth, about 3 minutes.  Stir in vanilla.  Keep warm while
serving in a small fondue pot or on a food warming tray set on low.

Supply each guest with a long-handled fondue fork for spearing and dipping.
Serve with a selection of dippers, such as whole strawberries, chunks of
mango, banana and pineapple and cubes of pound cake.  For crunch, offer
small shortbread and gingerbread cookies.

Microwave Method:  Dissolve sugar in hot espresso or strong coffee in a
4-cup (1-L) measure.  Add chocolate pieces and butter.  Microwave, uncovered
and stirring twice, on medium-high power until hot and mixture is smooth,
from 2 to 4 minutes.  Stir in vanilla.

Nip Tip:  For an extra jolt of flavour; place 2 tablespoons brandy, rum or
Irish cream liqueur into a measuring cup. Add enough hot espresso or strong
coffee to bring the level up to 1/2 cup, then use in recipe.

Nutrients per tablespoon:  0.5 portein, 4.9 g fat, 7.9 g carb, 0.4 mg iron,
4 mg calcium, 13 mg sodium, 0.7 g fiber, 71 calories.

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NOTES : Spear pieces of fruit or squares of pound cake to dip into this rich
warm chocolate sauce.  There is a nice contrast between cool fruit and warm
sauce with every bite--and for a nip of brandy or rum see our tip.