CHOCOLATE FONDUE WITH FRUIT AND GRILLED POUND CAKE
This is a fun fondue recipe from Food and Wine Magazine. The chocolate fondue is laced with bourbon and the pound cake is grilled - both different twists for a fondue! They suggest serving this fondue with fresh apricots, fresh pineapple and the grilled pound cake.
Provided by LifeIsGood
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat up the grill. Grill the pineapple slices over medium heat until charred on both sides, about 8 minutes.
- Brush the pound cake slices with the melted butter and grill over medium heat until toasted, about 4 minutes.
- Cut the pound cake into 1 inch cubes and transfer to a plate. Cut the pineapple into 1 inch cubes and transfer to a separate plate along with the apricots.
- In a pan, bring the cream and bourbon to a simmer. Add both of the chocolates and the salt, then remove the pan from the heat and let stand for 5 minutes. Whisk until smooth.
- Serve the chocolate with the grilled pound cake and fruit.
Nutrition Facts : Calories 513.2, Fat 44.1, SaturatedFat 27.2, Cholesterol 64.5, Sodium 54.8, Carbohydrate 37.9, Fiber 10.6, Sugar 17.5, Protein 8.2
CHOCOLATE FONDUE
Few things can satisfy a sweet craving like warm, rich, silky chocolate ganache. We used a combination of chocolate for a nicely balanced fondue that's perfect for dipping pound cake, fruit or pretzels.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the chocolates, heavy cream, butter and vanilla in a microwave-safe bowl. Microwave 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is just melted. Whisk until smooth and glossy.
- Transfer to a fondue pot and keep warm over low heat. Serve with pound cake.
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.
EAGLE BRAND® CHOCOLATE FONDUE
Chocolate Fondue is elegant and yet so easy to make. Don't just save this dessert idea for special gatherings . . . enjoy it every day with your family. Kids will enjoy dipping fruits and cookies into this chocolate treat for an after school snack!
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 38.7 g, Cholesterol 33.5 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 12.1 g, Sodium 123.9 mg, Sugar 36.3 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
GRILLED POUND CAKE; MEXICAN CHOCOLATE SAUCE & TROPICAL FRUIT
Recipe by Michelle Bernstein, From Miami's Hottest Latin Party. This recipe originally appeared in June, 2006. "Here, she tops slices of warm grilled cake with a fantastic Mexican-inspired chocolate sauce flavored with cocoa, cinnamon and chile powder." My girlfriend Judy and I made this for some guests. I was worried about the chile powder in the chocolate and the basil in the fruit salad but it really worked well together and we enjoyed it very much. Judy is friends with Michelle Bernstein so she wanted to try some of her recipes. Judy has lived in Mexico as well as Italy when they left Cuba and then ended up in Miami by way of Lancaster, Pa. So her recipes take me along for the ride. This could be made with pineapple, as well.
Provided by Manami
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- MAKE THE WHIPPED CREAM:
- In a medium bowl, using an electric mixer, softly whip the heavy cream.
- Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
- Refrigerate the whipped cream.
- MAKE THE CHOCOLATE SAUCE:
- In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
- Add the chocolate chips and vanilla.
- Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
- MAKE THE FRUIT SALAD:
- In a medium bowl, toss the mango and papaya with the basil and vanilla.
- PREPARE THE POUND CAKE:
- Light a grill or preheat a grill pan.
- Butter both sides of the pound cake slices.
- Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
- Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
- Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
- Pass the remaining chocolate sauce at the table.
- **MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.
Nutrition Facts : Calories 737.9, Fat 60.9, SaturatedFat 25.2, Cholesterol 105.3, Sodium 35.2, Carbohydrate 44.4, Fiber 8.6, Sugar 30.7, Protein 12.7
CHOCOLATE PECAN FONDUE
When our kids have friends sleep over, I like to surprise them with this chocolate treat. Our favorite dippers include fruit, marshmallows, cookies and pound cake. —Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/3 cups.
Number Of Ingredients 6
Steps:
- In a heavy saucepan over low heat, combine cream and honey; heat until warm. Add chocolate; stir until melted. Stir in pecans and vanilla. , Transfer to a fondue pot or a 1-1/2-qt. slow cooker and keep warm. Serve with fruit and cookies.
Nutrition Facts : Calories 178 calories, Fat 12g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 6mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
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CHOCOLATE FONDUE WITH FRUIT AND GRILLED POUND CAKE RECIPE
From foodandwine.com
Servings 6Total Time 25 mins
- Light a grill. Grill the pineapple slices over moderate heat until charred on both sides, about 8 minutes. Brush the pound cake with the melted butter and grill over moderate heat until toasted, about 4 minutes.
- Cut the pound cake into 1-inch cubes and transfer to a plate. Cut the pineapple into 1-inch cubes and transfer to a separate plate along with the apricots.
- In a medium saucepan set on the grill, bring the cream and the bourbon to a simmer. Add both chocolates and the salt and remove from the grill. Let stand for 5 minutes, then whisk until smooth. Serve the fondue with the grilled pound cake and fruit.
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