• 8 ounces semisweet chocolate

• 4 ounces unsweetened chocolate

• 1 cup whipping cream runny

• 2 tablespoons brown sugar

• 1/4 teaspoon ground star anise

• 4 whole red chili ( one for each person )

• 3 tablespoons cognac

• 1 cup of stiffly whipped cream

Coarsely chop the chocolate. place all the ingredients in a in a double boiler or a sauce pan over simmering water, melt together stirring occasionally, when all the ingredients are fully melted and combined, remove from the heat, remove the chillies and set aside and allow to cool and refrigerate for 2 hours at least.
return to the double boiler and heat, adding the whole chilli's again and stirring in the whipped cream before serving.

For dipping I normally use fresh strawberries, mango, and watermelon and spike these on kebab sticks for easy dipping. heres some more things to use Fresh fruits like banana, orange, kiwifruit, pear, apple, biscotti pieces, ladyfingers, marshmallows, chocolate cookies.