2 cups soymilk
3/4 cup plus 2 tablespoons organic sugar
8 ounces unsweetened baker's chocolate
1 teaspoon vanilla extract
1 fresh pineapple, cut into bite-size chunks
2 pints fresh strawberries, stems removed
1 to 2 pounds fresh cherries
3 bananas, cut into 1-inch (2.5 cm) chunks
1. TO MAKE THE CHOCOLATE SAUCE, combine the soymilk and organic sugar in a 2-quart (2 liter) saucepan. Cook over medium high until the sugar dissolves, stirring frequently.
2. Break the chocolate into 1 ounce (28g) pieces with a knifepoint and add them to the warmed soymilk. Reduce the heat to medium and stir continuously for about 5 or 6 minutes, or until the chocolate is completely dissolved.
3. Cool slightly, and add the vanilla extract. Set aside for several hours to rest and thicken.
4. TO SERVE, arrange the cut fruit attractively on a large platter. Gently warm the chocolate sauce over medium heat, stirring constantly, until it reaches creamy sauce consistency. Do not boil the chocolate sauce. If desired, transfer the sauce to an attractive serving bowl and bring it to the table with the fruit. Provide each person a fondue fork or regular fork for a delicious dipping extravaganza.
NOTE: For a less fussy, family-style presentation, bring the saucepan of chocolate sauce to the table, place it on a trivet, and dip away. After all, it IS a Rude Chocolate Sauce!