Chocolate fondue with a hint of orange

Sweep orange with a peeler and pull 2 ​​broad strips of skin. Express the half of fruit. Heat the whipped cream, orange juice and peel gently in fondue pan or saucepan with a thick base. Break the chocolate in pieces above and melt over a very low heat (or au bain marie) in hot orange cream. Remove orange peel and stir in the liqueur. If you want to make a chocolate fondue, put it in a special (pre-heated) fondue set and put it on the table.

To dip: - orange slices (without flakes) - banana pieces (sprinkled with lemon juice) - apricots (fresh or dried) - diced pineapple (fresh or canned) - mango pieces - physalis (golden berries) - macaroons or cantuccini (Italian almond cookies ) - fine biscuits such as butter tongs or pretzels - stuffed with whipped creams - pieces of coconut cake.