Chocolate Fondue With Sour Cream 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:

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

CHOCOLATE-SOUR CREAM FONDUE

Steps:

• Heat chocolate, sour cream, half-and-half and coffee in heavy 2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
• Pour chocolate mixture into fondue or chafing dish to keep warm. Spear fruit and cake with fondue forks; dip and swirl in fondue with stirring motion. If mixture becomes too thick, stir in small amount of half-and-half.

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.

SOUR CREAM CHOCOLATE FROSTING

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

CHOCOLATE SOUR CREAM FUDGE

Steps:

• Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
• Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.

SAVORY CHOCOLATE FONDUE

Steps:

• Melt the butter in a saucepot over medium heat. Add the shallots and cook 1 minute. Add the flour and cocoa powder and cook 2 minutes. Whisk in the broth and wine and bring to a simmer. Whisk in the Worcestershire sauce, chocolate, cayenne and salt and pepper to taste and simmer until thickened, about 5 minutes, making sure to stir occasionally.
• Heat the olive oil in a large skillet over medium-high heat. Sprinkle the beef with salt and pepper and cook until browned on all side but still medium-rare in the middle, about 6 minutes. Removes to a plate, cover with foil and let rest 5 minutes.
• To serve, pour the sauce into a fondue pot. Arrange the beef, potatoes and cheese onto a platter and serve.

SMOOTH CHOCOLATE FONDUE

Steps:

• In a microwave-safe bowl or heavy saucepan, combine the milk, chocolate chips, cream and vanilla. Heat just until chips are melted, stirring occasionally. Transfer to a fondue pot and keep warm. Serve with fruit or cake.

CHOCOLATE FONDUE

Steps:

• Heat the cream in a small pot over very low heat for about a minute (don't let it boil).
• Add the chocolate chips and stir until melted and smooth, about 5 minutes.
• Add the vanilla, stir, then pour into a fondue pot and serve.

CHOCOLATE FONDUE

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.