Chocolate Fondue For Fruit Or Whatever Lifts Your Skirt Recipes

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).

CHOCOLATE FONDUE

Steps:

• Thoroughly wash and dry strawberries and apples. Cut apples and banana into 3/4-inch-thick slices. Arrange all fruits and nuts on a plate. To make chocolate sauce, whisk together cocoa, sugar, and Splenda in a medium-sized bowl. Slowly pour in milk to make a paste. Mix together to remove lumps. Transfer to a medium-sized saucepan and bring to a low boil over low heat, stirring constantly. Remove from heat and stir in vanilla. Transfer chocolate sauce to fondue pot. Place pot over candle or canned heat burner. Slide fruit pieces onto fondue fork or toothpick and dip into sauce. For nuts, spoon sauce onto a plate and dip nuts in sauce by hand.

EAGLE BRAND® CHOCOLATE FONDUE

Steps:

• In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
• Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

CHOCOLATE FONDUE

Steps:

• In a small saucepan heat cream and Grand Marnier to a boil. Place chocolate in a fondue pot or top of a double broiler. Pour cream mixture over chocolate and heat over low heat, stirring constantly, until smooth. Arrange fruits on a pretty platter, garnished with mint sprigs. Place pot of chocolate over a small candle or alcohol burner and adjust so heat is very low. Use long forks to dip fruits and sweets into chocolate.

CHOCOLATE FONDUE

Steps:

• Heat the heavy cream and the salt in a saucepan, over medium heat, until steaming.
• Remove from heat and add the chocolate. Let it stand for a couple of minutes, then whisk or stir until melted.
• Stir in the vanilla extract and, if using, the cognac.
• Adjust the texture by adding more heavy cream or chocolate if needed. Heavy cream will thin it out and chocolate will thicken.
• Pour into a fondue pot and serve with your favorite dippers!

FRUIT AND CHOCOLATE FONDUE

Steps:

• Place chocolate in a double boiler on the stove. When melted, add the cream and stir until soupy. Remove from the heat and serve in a fondue pot with a low flame or preheated ceramic dish. Serve with berries and other fruit.

CHOCOLATE FONDUE

Steps:

• In a small bowl, combine frosting and sour cream; spoon into a serving bowl. Serve with fruit. Refrigerate leftovers.

CHOCOLATE FONDUE

Steps:

• Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

CHOCOLATE FONDUE FOR FRUIT (OR WHATEVER LIFTS YOUR SKIRT :)

Steps:

• In a medium saucepan, combine corn syrup and cream.
• Bring to boil over medium heat.
• Remove from heat and add chocolate.
• Stir until chocolate is completely melted.
• Serve warm as a dip for fruit, angel food cake, etc.