RICH CHOCOLATE FONDUE

A sweet fondue isn’t retro; it’s classic. This straight-up version is particularly glossy, and clings well.

In testing, we found that the consistency suffered a bit when reheated, even with some liquids added. It won’t be a hardship to make this disappear at one sitting.

If you don’t have a fondue pot, serve the chocolate fondue in the same pan you cooked it in, or transfer it to a small slow cooker set on low.

FOR THE FONDUE:

10 ounces good-quality bittersweet chocolate

(preferably not chips), chopped

⅓ cup regular or low-fat milk, or more as needed ⅓ cup heavy cream

1 teaspoon vanilla extract

1/4 to 1/2 cup good-quality, chopped white chocolate (may substitute Ghirardelli white chocolate chips; optional)

FOR DIPPING (CHOOSE YOUR FAVORITES):

Hulled strawberries

Raspberries

Sliced bananas

Angel food cake, cut or torn into chunks

Plain cake doughnuts, cut into chunks Toaster waffles, toasted and cut into bite-size pieces Marshmallows

Dried apricots

Flaky or coarse sea salt, for sprinkling

For the fondue: Combine the chocolate, milk and cream in a medium saucepan over low heat; cook, stirring often, until the chocolate is completely melted and the mixture is smooth and glossy.

Stir in the vanilla extract; if the mixture seems too thick, add more milk a tablespoon at a time. If desired, add the white chocolate (to taste) and stir just long enough to create melty swirls. Serves 6.

Pour the mixture into a fondue pot set over low heat or a gel-fuel flame.

For dipping: When ready to serve, set out some or all the components next to the fondue, with individual plates.

Per serving (fondue only, without white chocolate): 250 calories, 4 g protein, 23 g carbohydrates, 24 g fat, 3 g saturated fat, 20 mg cholesterol, 15 mg sodium, 1 g dietary fiber, 1 g sugar