This decadent chocolate fondue can also be used as a warm sauce on desserts and ice-cream. Ingredients can also easily be substituted with other liqueurs such as Amaretto to Cointreau; the nougat and chocolate substituted with 500g of Toblerone, though the local factor won’t be there – don’t even think of buying out of town strawberries! 

Ingredients...

500g punnet strawberries
4 tbs castor sugar
1 tbs Amaretto Liqueur
1 cup cream
1 Australian Nougat Company’s 'Bliss' nougat bar
500g dark chocolate
250g marshmallows
1 tbs Amaretto - extra   

Method... 

Wash, hull and halve strawberries. Place in a bowl with sugar and Drambui. Toss lightly and set aside. Place all remaining ingredients into a small heavy-based saucepan and heat gently until mixture has melted, stirring constantly. When ready to serve, place in a heatproof dish and place over a fondue burner.

Dip strawberries into the chocolate sauce and eat!