Meat!

chocolate fondue

• 12 oz chocolate. I couldn't find semi-sweet so I used about half bittersweet and half sweet dark chocolate.
  
• 1/2 cup of heavy cream.
  
• spash of brandy. (or kirsh or cointreau)

Strawberries are an obvious dipper. I also cut up some madeleines and cointreau-flavored pound cake.

But shockingly, some was left over. I guess I didn't really need to make a double batch, as I had about half left over. So I folded them into some muffins, using a modified version of the Joy of Cooking muffin recipe.

Preheat oven to 400 degrees.

• 1 3/4 cups flour
• 3/4 tsp salt
• 2 tsp baking powder
• 2 eggs
• 4-5 tbsp butter
• 1/2 cup milk
• leftover chocolate fondue
• roughly 1 cup chopped pecans

I omitted the sugar because I figure there was enough in the chocolate, and the results were fine. A little sweeter also would have been fine, and I'm wondering if maple syrup would have been a good sweetener for it.

Dry ingredients went in one bowl. Eggs in another. Milk and butter went into the fondue pot and got warmed and melted into the chocolate. Then mix it all together, don't sweat the lumps, and pour into your greased muffin tin. Makes exactly 1 dozen, which is pretty good for a batch whipped up purely to get rid of some leftovers. Bake for 15 minutes... shorter than the 20-25 that JoC tells you, but I suspect messing with the ingredients changes the baking time.

These turned out very, very rich.