Heat 1/2 cup cream in a heavy nonreactive saucepan over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream.
Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle.
If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
SUGGESTED DIPPABLES: Choose three or four selections of the following: Hazelnut or almond biscotti • Salted pretzel sticks Cubed pound cake • Sliced bananas Stem strawberries • Sectioned navel oranges • Ripe fresh diced pineapple