Chef and owner of David Burke & Donatella in New York City shares his dad's idea of getting him to eat fruit when he was younger. A fun and tasty way to do just that!
Servings: Makes 16 servings
- 1 cup whole milk
- 1/4 cup sugar
- 1 pound bittersweet chocolate , chopped
- 3/4 cup puffed rice cereal
- Chopped toasted almonds or chopped chocolate-covered toffee (optional)
- Strawberries and grapes and sliced bananas for dipping
In a medium saucepan over medium-high heat, bring milk and sugar to a simmer. Remove pan from heat, and add chocolate; let stand 2 minutes. Whisk until chocolate melts and mixture is smooth.
Stir in rice cereal and toasted almonds, if desired. Pour into a fondue pot and keep warm. Serve with fruit and fondue skewers for dipping.