This is a very spicy chocolate fondue so be cautious and add less habanero if you don't like a lot of heat.
Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.
Chocolate and hazelnuts are a European favorite. Uses half and half, cream, Frangelico, bittersweet chocolate and toasted hazelnuts.
Dessert fondue with chocolate, cream, whiskey and espresso powder. You can substitute other liquors for the whiskey if you prefer or even use a non-alcohol flavoring such as Brandy extract.