The traditional cheese fondue has always been a boozy dish, ever since its invention by the Swiss centuries ago—the first recorded admixture with wine occurred in Zurich in 1699. This rather more modern version continues the tradition—best served with chunks of fruit, for the grown-up, and marshmallows, for the less so.
- 200g (7 oz) milk chocolate, broken up
- 2 tbsp butter
- 2 tbsp plain yoghurt
- 150g (5 oz) double cream
- 2 tbsp white rum
- dips of choice
- Heat the butter, yoghurt and cream over a low heat, stirring constantly until well mixed and hot—but don’t allow to boil. Stir in the rum then remove from the heat and add the chocolate, whisking until smooth. Pour into fondue pot and serve.