For an unconventional but mouthwatering end to the wedding meal, serve a dessert that's fun to share. Two can enjoy this smaller take on fondue; set out a few plates at each table for convenient dipping.
- Yield: Makes 1 quart
Photography: Charles Schiller
Source: Martha Stewart Weddings, Fall 2004
- 1 pound bittersweet chocolate, coarsely chopped
- 2 cups heavy cream
Combine chocolate and cream in a heat-proof bowl set over a pan of barely simmering water. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Divide among 8 small bowls or ramekins; serve immediately with accompaniments.