Chocolate Irish Cream Fondue Recipes

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CHOCOLATE FONDUE



Chocolate Fondue image

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

10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped into small pieces
1/2-3/4 cup half-and-half (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter) or 1/2-3/4 cup heavy cream (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter)
1/2 teaspoon vanilla extract

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-SOUR CREAM FONDUE



Chocolate-Sour Cream Fondue image

Dip, dunk or dredge goodies into this heavenly chocolate fondue. It's a divine dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 12

Number Of Ingredients 6

24 ounces milk chocolate, semisweet chocolate chips or sweet baking chocolate
1 cup sour cream
1/2 cup half-and-half
1 tablespoon instant coffee (dry) or 1/2 teaspoon ground cinnamon
4 cups cut-up fresh fruit
4 cups cubed angel food cake or pound cake
Calories410
Carbohydrate55 g
Cholesterol15 mg
Fiber4 g
Protein5 g
SaturatedFat13 g
ServingSize1 Serving
Sodium135 mg

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 ORANGE FONDUE



Chocolate Orange Fondue image

A chocolate and orange piece of heaven, great with strawberries and cake for dipping! For best results use a chocolate that is at least 70 percent cocoa.

Provided by DRANDYP

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Time 15m

Yield 6

Number Of Ingredients 5

1 ¼ cups heavy cream
3 tablespoons freshly squeezed orange juice
12 ounces dark chocolate, chopped
1 tablespoon grated orange zest
1 teaspoon orange liqueur
Calories491.3 calories
Carbohydrate34.8 g
Cholesterol70.3 mg
Fat37.2 g
Fiber4.4 g
Protein4.9 g
SaturatedFat23 g
Sodium21.9 mg
Sugar26.3 g

Steps:

  • Heat the cream and orange juice in a saucepan over medium heat until it starts to bubble at the edges. Remove from the heat, and immediately whisk in the chocolate, orange zest, and orange liqueur until smooth. Serve in a fondue pot over the lowest heat setting, or farthest from the heat source.

CHOCOLATE IRISH CREAM FONDUE



Chocolate Irish Cream Fondue image

Make and share this Chocolate Irish Cream Fondue recipe from Food.com.

Provided by OceanIvy

Categories     Sauces

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

9 ounces BAKER'S Semi-Sweet Chocolate
1/4 cup light cream or 1/4 cup heavy cream
1/4 cup Baileys Irish Cream
cake, cubed
banana
strawberry (etc.)

Steps:

  • In saucepan combine all ingredients.
  • Stir on low heat until the chocolate has melted and is smooth.
  • Serve in a chafing dish over low heat.
  • Dip dipper in sauce.

TOTALLY GROOVY CHOCOLATE FONDUE



Totally Groovy Chocolate Fondue image

Take a trip back to the '70s with this totally awesome chocolate fondue. It is simply prepared in a fondue pot and served with your favorite fruits or snack foods -- fresh sliced strawberries, bananas, Granny Smith apples, oranges, pineapple, and even pretzels.

Provided by SATDEL

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Kirschwasser

Time 15m

Yield 6

Number Of Ingredients 5

2 cups milk chocolate chips
3 tablespoons heavy cream
2 tablespoons cherry brandy
1 tablespoon strong brewed coffee
⅛ teaspoon ground cinnamon
Calories339.1 calories
Carbohydrate33.8 g
Cholesterol28.9 mg
Fat21.4 g
Protein3.9 g
SaturatedFat12.9 g
Sodium96.2 mg
Sugar29.9 g

Steps:

  • Combine chocolate, cream, brandy, coffee and cinnamon in a fondue pot over a low flame (or in a saucepan over low heat). Heat until melted, stirring occasionally. Serve at once.

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