Adapted from Michael Chiarello
- 2 tablespoons sugar
- 1 cup heavy cream
- 8 ounces chopped bittersweet chocolate
- 1 tablespoon butter
- 1 tablespoon cabernet sauvignon
Remove the bowl from the skillet and add wine and whisk together. Transfer to a fondue pot with a flame underneath. Serve with pound cake cubes, strawberries, and biscotti bits on the side, for dipping.