150g/5oz plain chocolate, broken into pieces
200ml/7fl oz double cream
1-2 tbsp Cointreau, Grand Marnier or liqueur of choice
1 large punnet of ripe strawberries
1. Place the chocolate, cream, butter and Cointreau or Grand Marnier in a bowl over a pan of gently simmering water and leave until the chocolate and butter have melted. Stir until mixed together and transfer to a small fondue bowl over a lit fondue heater.
2. Wash the strawberries and pat dry. Holding on to the stalks, dip them into the fondue.
A tip: Any leftover chocolate sauce needn't be wasted - you can have plenty of fun using it as a body paint, providing it's not too hot!