Recipe: Chocolate Fondue

Chocolate Fondue

For Jennifer Beckman's Chocolate Fondue for 40, she buys a flat of strawberries, 3 pineapples, 6 or 7 starfruit and 2 large bags of dried mango. She cuts the fresh fruit into big chunks, then skewers each piece on 6-inch bamboo skewers, arranging them with the dried fruit on a large platter. She heats 2 cups of heavy cream in a large double boiler over medium heat. She takes it off the heat and stirs in about 3 pounds of good-quality, coarsely chopped bittersweet chocolate until it is melted and smooth. She adds 1/2 cup of bourbon. She transfers the mixture to a large chafing dish to keep it warm.