Chocolate Fondue

• 1/2 pound best-quality bittersweet chocolate, chopped
• 4 tablespoons unsalted butter
• 4 tablespoons Cognac

1. Place all ingredients in a double boiler over barely simmering water and heat, stirring occasionally, until melted and smooth.
2. To serve, keep warm in a fondue pot.
3. Use for dipping biscotti (see recipe), strawberries, banana slices, cherries, clementines, tangerines or cubes of pound cake.

bittersweet chocolate, unsalted butter, cognac

Taken from cooking.nytimes.com/recipes/7539 (may not work)