1 cup half-and-half or light cream
1/2 cup whipping cream
2 Tbsp. granulated sugar
1 Tbsp. Cognac
1 tsp. vanilla
16 oz. semisweet chocolate, chopped
8 oz. white chocolate baking squares, chopped
Assorted dippers, such as angel food or pound cake cubes, cookies, marshmallows, dried apricots, berries, kiwi slices, banana slices, and/or pineapple chunks

1. Combine half-and-half, whipping cream, sugar, Cognac, and vanilla in a medium saucepan. Bring mixture just to simmering over medium heat. Reduce heat to low. Gradually add semisweet and white chocolate, stirring until melted and smooth after each addition.

2. Transfer to a fondue pot; keep warm over a fondue burner on low heat. Serve fondue sauce with assorted dippers. If the fondue mixture thickens, stir in some additional half-and-half or cream. Makes about 4 cups (16 servings).

TIP: Store any leftover fondue in airtight container in the refrigerator up to 2 weeks. Reheat in saucepan over low heat, stirring until melted and smooth.