• 4 oz. unsweetened chocolate (or use bittersweet and omit the sugar)
• 1/4 c. butter
• 1/2 c. plus 1 T. sugar
• 1/4 c. milk or low fat canned milk
• 1/2 t. vanilla

1. On a very low stove, melt the first four ingredients together until smooth, then add the vanilla carefully (to avoid "seizing" the chocolate) and stir.
2. If too thick, add a touch more milk. If too bitter, add a touch more sugar.
3. Spoon into individual tiny serving cups with fruit on the side.
4. Or, add 1/4 c. milk to make a soup-like consistency, and serve with tiny spoons as Chocolate Soup, topped with a single raspberry.

Serving suggestions:

For individual fondue...use tiny fondue servers with a tea candle to keep the chocolate warm. If you do not have individual fondue servers, use tiny cups that can be briefly warmed in the microwave, if needed, to keep the chocolate liquid. For chocolate soup, use demitasse cups, and your prettiest spoons!