1 loaf fruitcake
8 ounce semisweet baking chocolate
1 cup all purpose cream
Rainbow sprinkles, optional
- Cut the fruitcake into 1 ½ x 1 ½ inch slices. Line the jelly roll pan or baking tray with the waxed paper. Position the wire rack on jelly roll pan. Arrange fruitcake slices on top of the rack about 1 inch apart.
- Put chocolate in a heat proof bowl. In a saucepan, heat all purpose cream just until bubbles appear on the sides. Pour cream into the chocolate and cover bowl for about two mixture with a wooden spoon until chocolate melts and mixture is smooth.
- Pour chocolate over fruitcake slices, distributing evenly. Let the chocolate drip on the pan(the waxed paper will catch the drippings).
- If desired, decorate with sprinkles. Let stand or chill in refrigerator until chocolate is set