CHOCOLATE FONDUE WITH PECAN SHORTBREAD
Steps:
- For the shortbread (can be made up to a week ahead): Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. In a food processor, pulse pecans until finely chopped. Transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate. Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly golden, 30 to 35 minutes. Cool 5 minutes in pan. Use foil overhang to lift shortbread from pan onto cutting board. With a heart-shaped cookie cutter, carefully press out cookies. Store cooled cookies in a covered pan until ready to serve. (You can save scraps and crumbs in a sealed plastic bag or container to sprinkle on ice cream or fresh or grilled fruit.) For fondue: Combine chocolate and cream in a heat-proof bowl set over a pan of barely simmering water. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Divide among 2 small bowls or ramekins; serve immediately with shortbread cookies and other accompaniments.
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