Chocolate-Orange Fondue

16 oz. milk chocolate chips (Guittard or Ghiradelli are excellent for this)

1 1/4 c. whipping cream

3 T. Grand Marnier

Place all ingredients in a heavy saucepan over low heat. Stir until melted. Pour into fondue pot over low flame or at the low setting if electric. Serve with your choice of accompaniments (I highly recommend angel food cake or pound cake, berries of some sort, blood oranges or navel oranges, peeled and cut into chunks, and Peep chicks or bunnies, if available).

Serves four, or maybe just two. If there should be any fondue left over, chill it in the refrigerator and then re-melt it over low heat; it should be just fine.

Variations: feel free to chop up your favorite milk, dark, or semi-sweet chocolate to use instead of the chocolate chips. Also, you can vary the flavor by using different liqueurs: try Frangelico for a hazelnut flavor, or bourbon to give it a Southern kick. Needless to say, the list of possible dippers is endless use your imagination there!