This decadent dessert will make a dramatic presentation for guests and partygoers.
- 12 ounces milk chocolate, finely chopped
- 2 tablespoons heavy cream
- 1/4 cup caramel ice cream topping
- 1 tablespoon 151 rum
- 3 tablespoons chopped pecans
Combine the chocolate and cream in the top of a double boiler set over simmering water.
Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30-45 seconds. Be careful not to burn chocolate.
Pour into a warm fondue pot.
Pour the caramel into the center of the chocolate mixture. Do not stir.
Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine.
Sprinkle with the pecans before serving. Keep fondue warm over low heat. Serve with assorted fruits, marshmallows or 1-inch cubed pieces of pound cake.