While standard semisweet chocolate chips are acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your fondue a heavenly complex flavor. Remember: a double boiler is useful - but not required for this recipe. A tempered glass bowl set over a saucepan with simmering water works perfectly!
12 oz. semisweet chocolate (chips, morsels, or chopped bars)
1 cup heavy cream
2 T. butter
1 t. vanilla
Bring 1-2 inches of water to a simmer in a sauce pan over medium heat. Place double boiler top pan or tempered glass bowl on top of saucepan and add cream, butter and vanilla. Heat mixture until butter is melted and mixture is heated through - not boiling (reduce heat to low). Add chocolate and stir frequently with spoon or whisk until chocolate has melted and is completely incorporated - this doesn't take long. Transfer to fondue pot or small crock pot.
White Chocolate-Caramel Fondue (variation) - Substitute white chocolate for dark chocolate (white candy bark or candy coating is NOT the same thing as white chocolate).
Heat a small jar of caramel sauce and drizzle a generous amount over the white chocolate fondue.