ORANGE CHOCOLATE FONDUE
"Invite you family and friends to dip cubes of cake and pieces of fruit into this rich, luscious fondue for a special treat during the holiday season," writes Mary Jean DeVries from her home in Grandville, Michigan.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/3 cups.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine both chocolates and cream; cook and stir over low heat until smooth. Stir in orange juice concentrate; keep warm. Serve with cake and fruit.
Nutrition Facts : Calories 278 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 177mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE ORANGE FONDUE
Steps:
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream, zest, coffee and Grand Marnier and stir constantly until the chocolate is melted and smooth. Transfer the mixture to a fondue pot and serve warm with the pound cake, doughnuts, strawberries, bananas or pretzels.
BITTERSWEET CHOCOLATE-ORANGE FONDUE
Categories Liqueur Chocolate Fruit Dessert Kid-Friendly Orange Apricot Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
- Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.
CHOCOLATE ORANGE FONDUE
Steps:
- For serving: pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream, zest, coffee, and liqueur and stir constantly until the chocolate is melted and smooth. Transfer the mixture to a fondue pot and serve warm with pound cake, doughnuts, strawberries, bananas or pretzels.
BOOZY CHOCOLATE ORANGE FONDUE RECIPE BY TASTY
Here's what you need: orange liqueur, chocolate orange, double cream, vanilla extract
Provided by Tasty
Categories Desserts
Yield 3 servings
Number Of Ingredients 4
Steps:
- Add all ingredients to a heatproof bowl and cook on low in the slow cooker for 1 hour.
- Give it a stir.
- Take it out of the slow cooker and serve with fruit or sweets!
- Enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 23 grams, Fat 28 grams, Fiber 1 gram, Protein 4 grams, Sugar 20 grams
CREAMY ORANGE-CHOCOLATE FONDUE
Melted bittersweet chocolate and orange-flavor liqueur make this fondue delicious. But it's the whipping cream that makes it deliciously creamy.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 8 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Microwave ingredients in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 5 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 8 g, Protein 2 g
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).
BAKER'S CHOCOLATE FONDUE WITH CITRUS
Give this chocolate fondue a glorious citrus kick with just two teaspoons of orange zest! This BAKER'S Chocolate Fondue with Citrus is perfectly delicious with cubes of angel food or pound cake.
Provided by My Food and Family
Categories Home
Time 10m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Cook ingredients in saucepan on medium-low heat 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 17 g, Protein 3 g
CHOCOLATE ORANGE FONDUE
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 Orange Liqueur Desserts
Time 15m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 34.8 g, Cholesterol 70.3 mg, Fat 37.2 g, Fiber 4.4 g, Protein 4.9 g, SaturatedFat 23 g, Sodium 21.9 mg, Sugar 26.3 g
CHOCOLATIER DARK CHOCOLATE ORANGE FONDUE
This recipe comes from inside a wrapper of a Nestle Chocolatier Premium Baking Chocolate, Dark Chocolate 53% Cacao Bar. It's suggested that it be served with fresh fruit, cake cubes and/or pretzels. I haven't made it yet, but would probably increase the amount of orange zest.
Provided by Sydney Mike
Categories < 15 Mins
Time 5m
Yield 1 1/4 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- Heat cream in small, heavy-duty saucepan over MEDIUM-HIGH heat, & bring JUST to a boil.
- Remove from heat, & add chocolate, stirring until smooth.
- Add liqueur & zest, mixing well.
- Transfer fondue to fondue pot, & place over low heat.
- Stir often while on heat, while serving.
Nutrition Facts : Calories 84.3, Fat 8.9, SaturatedFat 5.5, Cholesterol 10.9, Sodium 5.7, Carbohydrate 3.6, Fiber 1.9, Sugar 0.1, Protein 1.6
CHOCOLATE FONDUE WITH CANDIED ORANGE PEEL, RASPBERRIES, AND ALMOND MACAROONS
Categories Food Processor Chocolate Dairy Egg Fruit Nut Dessert Bake Cocktail Party Valentine's Day Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 19
Steps:
- Make candied peel:
- Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orange peel from top to bottom at 1/3-inch intervals, cutting through pith, with a sharp knife. Pull off each strip of peel, including pith, with your fingers and put in a 2- to 3-quart heavy saucepan. (Reserve fruit for another use.) Fill pan with water, then add 1/4 teaspoon salt and bring to a boil. Boil, uncovered, 10 minutes, then drain peels in a sieve. Repeat procedure with more cold water and remaining 1/4 teaspoon salt, then set peels aside. (If peels are not very tender, repeat procedure a third time.)
- Put a sheet of parchment paper or wax paper on a baking sheet and set baking sheet on a rack.
- Bring granulated sugar and water (1/4 cup) to a boil in cleaned saucepan over moderately high heat, stirring and brushing any crystals from side of pan with pastry brush dipped in cold water until sugar is dissolved.
- Add peels to syrup in pan and cook, stirring frequently, until most of syrup is absorbed by peels, 4 to 5 minutes. Transfer peels to lined baking sheet, separating strips. Let dry until only slightly sticky, at least 1 hour. make macaroons: Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet and put almonds in a shallow bowl.
- Blend together almond paste, egg white, and salt in a food processor until smooth, then transfer dough to a small bowl or a sheet of wax paper. Transfer slightly rounded teaspoonfuls of dough, a few at a time, to almonds and turn to coat completely, then transfer to baking sheet as coated, arranging balls about 1 inch apart.
- Bake until tops are pale golden and undersides are golden, 20 to 25 minutes. Transfer to a rack to cool.
- Make fondue:
- Finely chop chocolate (preferably in a food processor) and transfer to a small bowl.
- Bring cream, butter, and Cognac to a simmer in a 1/2- to 1-quart saucepan over moderate heat. Remove from heat and add chocolate, stirring until melted and smooth. Transfer to fondue pot and set over candle flame or to small warmed bowl (chocolate will stay warm enough for dipping for about 20 minutes without candle).
- Arrange raspberries, orange peel, and macaroons on a plate (use wooden picks for raspberries) and serve with fondue.
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