Chocolate Fondue?

I have used a recipe for Chocolate Fondue with plain chocolate with cream, just cream, does anyone know the quantities that I need to use???Chocolate Fondue?
I prefer Bittersweet Chocolate over any other type of chocolate. The deep, rich flavor is more complex and more satisfying to my tastes. Here I have elevated the typical semisweet chocolate fondue to a status worthy of sophisticated flavor additions like Cointreau, lemon peel, or Kahlua.



Fresh and dried fruit as well as your favorite pound cake [cinnamon, orange, lemon] and gingerbread are great accompaniments to this sinfully good fondue. Be sure to included fresh strawberries. Anything you want to dip should be around 1 1/2-inch. Skewer onto 6-inch wooden skewers for safe and easy dipping.



Ingredients

1/2 cup heavy cream

1/4 cup filtered water

12 ounces best quality bittersweet [not unsweetened] chocolate, chopped

1/8 teaspoon coarse salt



Method

Combine the heavy cream and 2 tablespoons of the water in a heavy saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and add the chocolate and the salt, stirring constantly until smooth.



To make a Chocolate-Cointreau fondue, add 3 tablespoons of Cointreau [or Grand Marnier] and 2 teaspoons finely grated orange peel.



To make a Chocolate-Lemon Peel fondue, add 2 tablespoons Limencello and 2 teaspoons finely grated lemon peel.



To make a Chocolate-Espresso fondue, add 3 tablespoons of Khalua and 1 tablespoon best quality instant espresso powder, Medaglia D'Oro recommended.



If you'd rather skip the flavors, simply whisk in 3 tablespoons of water.



Transfer the chocolate mixture to a fondue pot and keep warm over a regulated Sterno flame. If the fondue becomes too thick at any time, whisk in more water by the tablespoonful as needed.Chocolate Fondue?
If you are attempting to use chocolate and cream, just cream, you'd be best off just trying to work out what works best to your taste. just start with half of each and then add more of whatever it needs more. the cream will make it more liquidy and creamy and the melted chocolate will be more rich and less flowy. I love experimentation. good luck :-DChocolate Fondue?
* 500g plain chocolate (at least 70% cocoa solids), broken into small pieces

* 100ml double cream

* 2 tbsp cointreau



To Serve



* one type of fruit or a selection cut into cubes or wedges as required eg. strawberries or a selection of berries, bananas, figs and pears.



Method



1. Chocolate Fondue: Place the chocolate and cream into a fondue pan or saucepan and melt slowly over a low heat. Stir with a wooden spoon until melted. Stir in the cointreau and serve.

2. To Serve: Keep the fondue over a low heat if serving from a fondue pan. Accompany with a your choice of fruit sliced into cubes or wedges as required.
sugar, milk/half and half, butter probably, and cream, just like you said. hope this helps, and please vote me the best answer!