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1 1/2 cups half-and-half
1 cup heavy cream
1 1/2 pounds bittersweeet or semisweet chocolate, finely chopped
1/4 cup Frangelico liqueur
1/4 cup chopped toasted hazelnuts
Pour the half-and-half and heavy cream into a fondue pot. Heat until the mixture is bubbling. Reduce the heat and gradually stir the chopped chocolate into the hot cream, 1/2 cup at a time, whisking while adding with a plastic or nonstick whisk. When the chocolate is completely blended in, add the liqueur. Keep warm. Sprinkle with chopped hazelnuts just before serving.
Dipping Suggestions include cookies, biscotti, cubes of vanilla or chocolate cake, dried apricots, brownies, fresh berries, sliced pears, pineapple cubes, and marshmallows.
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