225g dark chocolate (70% cocoa)
Zest of 1 orange
185ml double cream
2 tbsp Cointreau
Fruits for dipping.
Break the chocolate into pieces and place in your fondue pot.Melt the chocolate over a really low heat on the hob. Once melted add the orange zest, cream and butter. Stir continuously and then add the Cointreau.Transfer the pot to the table, keeping the fondue burner really low so the chocolate does not burn. Serve with lots of fruits