· Keep ready a medium sized saucepan (non-aluminum). Add into it 1 ½ cups of sugar 1 cup of cold water.
· Keep stirring on low flame till the sugar completely dissolves.
· Cover the saucepan and let it simmer for about 3 to 4 minutes.
· Now remove the pan from the stove and keep aside. Let this syrup cool uncovered till it comes down to room temperature.
· Take 3oz of semi sweet and 3 oz of unsweetened chocolate and crush.
· Using another pan melt the crushed chocolates adding 1 cup of butter and 2 tablespoons of fresh whipping cream.
· Mix with a wooden spoon only in one direction (clockwise)
· Gently fold in the sugar syrup (cooled) with the dark melted chocolate and combine the mixture well.
· Once the sugar syrup has mixed well with the melted chocolate, keep aside to cool.
· The mixture will require room temperature while cooling till you are ready to serve.
· When serving heat the chocolate fondue in a double pot.
· Stir into it rich whisky blend well and pour it into the fondue dish.
