CHOCOLATE FONDUE
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "A simple party dessert which is a year-round opportunity to use the season's best and ripest fruit." My comments submitted as a review when I first tried it were, "Excellent chocolate fondue. I cut the recipe in half and prepared it with Ghirardelli Semi-sweet chocolate and heavy cream. Hubby and I ate an entire pound of strawberries dipped in this luxury while watching movies tonight." I have made this many times since for just Hubby and I, and for guests. It is a very good chocolate fondue.
Provided by Ms B.
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
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).
CHOCOLATE FONDUE DUET
Dark and white chocolate harmonize beautifully in one bowl to create a two-tone fondue dessert. Serve warm, with fruit and cookies for dipping.
Provided by My Food and Family
Categories Recipes
Time 13m
Yield 3/4 cup or 6 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix semi-sweet chocolate, corn syrup and 2 Tbsp. of the cream in microwaveable bowl. Microwave on MEDIUM (50%) 1 to 1-1/2 min. or until chocolate is completely melted when stirred.
- Add white chocolate and remaining 2 Tbsp. cream to another microwaveable bowl. Microwave 1 to 1-1/2 min. or until chocolate is chocolate is completely melted when stirred.
- Place small serving bowl on serving plate. Pour both chocolate mixtures into bowl at same time. Serve as a warm dip with assorted cut-up fresh fruit, cookies, JET-PUFFED Marshmallows, pound cake cubes and/or pretzels.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 18 g, Protein 2 g
DOUBLE CHOCOLATE FONDUE
Thick, rich and luscious, this yummy dip won't last long. You can also use pretzel sticks as dippers. I eat spoonfuls right out of the refrigerator! -Cindy Stetzer, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/4 cups.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved. , In a small bowl, whisk cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly., Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake and fruit.
Nutrition Facts : Calories 244 calories, Fat 12g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE FONDUE
Steps:
- In a fondue pot over low heat, melt chocolate with sour cream, stirring. Add liqueur or coffee. Stir in cream until mixture reaches desired thickness; just thick enough to coat and cling to fruit. Keep warm over low heat. Serve with the fruit and pound cake.
- Serving suggestion: A selection of skewered, sliced fresh fruit, especially strawberries, finger bananas, cherries, pineapple, large marshmallows and cubes of pound cake.
CHOCOLATE DUET COOKIES
These taste just like the Panera Bread® chocolate duet cookies! They're even better the second day. Enjoy!
Provided by CHERBH
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg into butter mixture; beat remaining egg and vanilla extract into butter mixture.
- Stir flour, cocoa powder, baking soda, and salt together in a bowl; add to creamed butter mixture and beat until the dry ingredients are integrated into a dough.
- Fold walnuts, white chocolate chips, and semisweet chocolate chips into the dough.
- Drop dough by teaspoonful onto baking sheets.
- Bake in preheated oven until browning along the edges, 9 to 12 minutes.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.9 g, Cholesterol 24.9 mg, Fat 10.9 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 115 mg, Sugar 14.1 g
CHOCOLATE BAR FONDUE
A rich chocolate fondue with a little coffee kick. Serve with fruit, or pieces of leftover cake on skewers.
Provided by sal
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 20m
Yield 48
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.
Nutrition Facts : Calories 122 calories, Carbohydrate 11.4 g, Cholesterol 12.8 mg, Fat 7.8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 17.1 mg, Sugar 9.7 g
CHOCOLATE FONDUE
Provided by Molly O'Neill
Categories dessert, side dish
Time 5m
Yield About 1 cup
Number Of Ingredients 3
Steps:
- Place all ingredients in a double boiler over barely simmering water and heat, stirring occasionally, until melted and smooth. To serve, keep warm in a fondue pot. Use for dipping biscotti (see recipe), strawberries, banana slices, cherries, clementines, tangerines or cubes of pound cake.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 19 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 5 milligrams, Sugar 21 grams, TransFat 0 grams
CHOCOLATE FONDUE FOR DUMMIES
I adopted this recipe and while I have tried more elaborate preparations for fondue, this certainly does taste fabulous with minimal effort.
Provided by Ms B.
Categories Dessert
Time 6m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a small pot, bring heavy cream to boil Remove from heat.
- Add chocolate chips.
- Stir, stir, stir, stir Stir it again And again Pour into fondue pot over candle or canned burner.
- Dip marshmallows, strawberries or pound cake into chocolate.
- This mixture tends to burn after about a 1/2 hour over a fondue with no temp control (candle fondue), so keep an eye on it.
Nutrition Facts : Calories 119.2, Fat 9.8, SaturatedFat 5.9, Cholesterol 20.4, Sodium 7.2, Carbohydrate 9.4, Fiber 0.8, Sugar 7.7, Protein 0.9
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