Chocolate Espresso Fondue Recipes

DARK CHOCOLATE ESPRESSO FONDUE

Steps:

• Prepare fruits; set aside.
• In 2-quart saucepan, cook milk, chocolate chips and chocolate syrup over low heat 5 to 8 minutes, stirring frequently, until chips are melted.
• In small bowl, stir boiling water and coffee granules until granules are dissolved. Stir into chocolate mixture. Cook over low heat 5 minutes, stirring frequently. Stir in vanilla. Remove from heat; pour into fondue pot.
• Using fondue forks, dip fruit into chocolate mixture.

CHOCOLATE FONDUE

Steps:

• To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
• Stir until smooth.
• Add more liquid if the sauce seems too thick or look curdled.
• Remove from the heat and stir in the vanilla.
• Use warm fondue immediately or set aside until needed and rewarm briefly.
• Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
• If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
• Leftover sauce keeps several days in the refrigerator.
• It is a prefect topping for ice cream.
• Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
• For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
• For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
• Butter or cream results in a softer, mellower chocolate flavor.
• Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
• If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
• Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).

BITTERSWEET CHOCOLATE-ORANGE FONDUE

Steps:

• Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
• Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.

CHOCOLATE CARAMEL FONDUE

Steps:

• In a small saucepan, combine milk, caramel topping and chocolate; cook and stir over low heat until blended and heated through. Transfer to a heated fondue pot; keep warm. Serve with fruit and/or pretzels for dipping.

MEXICAN CHOCOLATE FONDUE

Steps:

• In a medium mixing bowl whisk together sugar and cornstarch. Gradually wisk in cream then milk, espresso powder, cinnamon, and vanilla.
• Pour mixture into a medium saucepan and gently bring to a boil. Cook, whisking constantly until thickened, about 4 minutes. Remove from heat and whisk in chocolate and butter until melted.
• Serve fondue with various dippers.

CHOCOLATE ALMOND FONDUE

Steps:

• In a heavy saucepan, heat cream over low heat until warmed. Add the chocolate, marshmallow creme and white chocolate; cook and stir until melted. Remove from the heat; stir in almonds and amaretto. Transfer to a fondue pot and keep warm. Serve with fruit and cake cubes.