Bittersweet Chocolate Fondue

Bring cream and 2 tablespoons water to simmer in heavy medium saucepan over medium-high heat. Reduce heat to low. Add chocolate; whisk until melted and smooth. Whisk in remaining 3 tablespoons water (or substitute with 3 tablespoons liqueur of choice; see variations listed below). Transfer to fondue pot and keep warm over fondue burner. If fondue becomes too thick at any time, mix in more water by tablespoonfuls as needed.

DIPPERS: 1-inch pieces gingerbread, pound cake or angel food cake, large marshmallows, fresh strawberries, 1-inch pieces of banana, orange or tangerine segments, kiwi wedges, pear wedges, assorted dried fruit such as apricots, figs, apple rings, pineapple rings.

VARIATIONS:

• CHOCOLATE-ORANGE FONDUE: Replace 3 tablespoons water with 3 tablespoons Grand Marnier liqueur and mix in 1 1/2 teaspoons grated orange peel.
• CHOCOLATE-LEMON FONDUE: Replace 3 tablespoons water with 2 tablespoons frozen lemonade concentrate and mix in 1 1/2 teaspoons grated lemon peel.
• MOCHA FONDUE: Replace 3 tablespoons water with 3 tablespoons Kahlua liqueur and mix in 1 tablespoon instant coffee crystals.