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).
MEXICAN HOT CHOCOLATE FONDUE
Mexican hot chocolate is usually made from a hockey puck looking disk of bitter chocolate that already has the sugar in it. Usually it is blended with hot water or milk and seasoned with cinnamon and coffee flavors. Canela, the Spanish word for cinnamon, also known as Ceylon cinnamon, is a true cinnamon that is used frequently in Mexican cooking. A native of Ceylon (Sri Lanka), it is also a primary ingredient in Indian, African and Asian foods as well. Its floral, complex taste sets it apart from cassia, the bark that most often substitutes for true cinnamon. The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, it is good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.
Provided by Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Equipment: Fondue pot; fondue forks or wooden or metal skewers
- In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring it to a boil. Cook, whisking, until thickened, about 4 minutes.
- Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.
CHOCOLATE FONDUE L'AFRIQUE
Enjoy this easy-to-make, elegant chocolate dessert fondue starring South Africa's famous butterscotch-flavored Amarula liqueur that's distilled from the fruit of the amarula or 'elephant tree.
Provided by CookingONTheSide
Categories Dessert
Time 20m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Pour the whipping cream and Amarula liqueur into a fondue pot; cook and stir over medium-low heat until the mixture boils.
- Continue to stir while adding the chocolate chips.
- Reduce heat to low, and stir until the chocolate melts and blends completely with the cream mixture.
- Stir in the vanilla.
- Take care not to overheat the mixture.
- To serve, reduce heat to lowest setting.
Nutrition Facts : Calories 133.5, Fat 6, SaturatedFat 3.6, Cholesterol 6.8, Sodium 3.6, Carbohydrate 9.1, Fiber 0.8, Sugar 7.6, Protein 0.7
MEXICAN-STYLE CHOCOLATE FONDUE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard.
- Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers.
- Cook's note: This makes a thick fondue, for a thinner sauce, simply add more cream.
CHOCOLATE FONDUE L'AFRIQUE
Here's a little twist to a great chocolate dessert fondue using one of South Africa's most exotic liqueurs. I found out about this wonderful liqueur on a trip to Cape Town and knew it would be a great ingredient in many recipes. This dessert fondue is terrific with cookies, strawberries, orange slices, melons, marshmallows, etc. It is extremely easy to make, but your guests will think it you slaved over it.
Provided by calkevin77
Categories African Recipes
Time 20m
Yield 24
Number Of Ingredients 4
Steps:
- Pour the whipping cream and Amarula liqueur into a fondue pot; cook and stir over medium-low heat until the mixture boils. Continue to stir while adding the chocolate chips. Reduce heat to low, and stir until the chocolate melts and blends completely with the cream mixture. Stir in the vanilla. Take care not to overheat the mixture. To serve, reduce heat to lowest setting.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 11 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.6 g, Sodium 3.9 mg, Sugar 9.6 g
CHOCOLATE FONDUE L'AFRIQUE
Here's a little twist to a great chocolate dessert fondue using one of South Africa's most exotic liqueurs. I found out about this wonderful liqueur on a trip to Cape Town and knew it would be a great ingredient in many recipes. This dessert fondue is terrific with cookies, strawberries, orange slices, melons, marshmallows, etc. It is extremely easy to make, but your guests will think it you slaved over it.
Provided by calkevin77
Categories African Recipes
Time 20m
Yield 24
Number Of Ingredients 4
Steps:
- Pour the whipping cream and Amarula liqueur into a fondue pot; cook and stir over medium-low heat until the mixture boils. Continue to stir while adding the chocolate chips. Reduce heat to low, and stir until the chocolate melts and blends completely with the cream mixture. Stir in the vanilla. Take care not to overheat the mixture. To serve, reduce heat to lowest setting.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 11 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.6 g, Sodium 3.9 mg, Sugar 9.6 g
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