Method

1. In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don’t let it come to a boil, so keep it on low heat.
2. Once melted, stir in the vanilla extract.
3. Stir in the pure cream or milk, one tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.
4. Serve with dippers of your choice.
5. Any extra chocolate leftovers will keep well in the refrigerator – just reheat on low to have yourself another chocolate fondue experience.
6. For a flavour variation, you could replace the vanilla extra for orange or peppermint extract.