FUDGY MILK CHOCOLATE FONDUE
Provided by Food Network
Time 20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- COMBINE syrup, sweetened condensed milk and salt in heavy saucepan over medium heat. Cook and stir 12 to 15 minutes or until slightly thickened.
- REMOVE from heat; stir in vanilla. Serve warm with dippers.
- MICROWAVE METHOD:
- COMBINE syrup, sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 1/2 to 4 minutes, stirring after 2 minutes. Stir in vanilla.
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).
SAVORY CHOCOLATE FONDUE
Provided by Sandra Lee
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
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.
CHOCOLATE FONDUE
Provided by Ina Garten
Time 15m
Number Of Ingredients 6
Steps:
- Melt the chocolate over a double boiler until smooth. Remove to a fondue pot and dip any or all of the above ingredients in the chocolate and enjoy.
CAROLINE'S CHOCOLATE FUDGE FROSTING
If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.
Provided by Carrie Reynolds
Categories Desserts Frostings and Icings Chocolate
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
- Let stand until spreadable (frosting will thicken as it cools).
Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g
FUDGY CHOCOLATE FONDUE
Assorted Fondue Dippers: Cake pieces, cookies, marshmallows, cherries, grapes, mandarin orange segments, pineapple chunks, strawberries, fresh fruit slices...
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in small saucepan over low heat. Remove from heat; immediately stir in cocoa. Add sugar and evaporated milk.
- Cook over low heat, stirring constantly, until sugar is dissolved and mixture is smooth. Remove from heat; stir in vanilla. Serve warm with assorted fondue dippers.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 31.2 g, Cholesterol 46.8 mg, Fat 17.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 10.7 g, Sodium 131.3 mg, Sugar 27.2 g
CHOCOLATE FONDUE
Provided by Molly O'Neill
Categories dessert, side dish
Time 5m
Yield About 1 cup
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 19 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 5 milligrams, Sugar 21 grams, TransFat 0 grams
FUDGY CHOCOLATE FONDUE
Assorted Fondue Dippers: Cake pieces, cookies, marshmallows, cherries, grapes, mandarin orange segments, pineapple chunks, strawberries, fresh fruit slices...
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in small saucepan over low heat. Remove from heat; immediately stir in cocoa. Add sugar and evaporated milk.
- Cook over low heat, stirring constantly, until sugar is dissolved and mixture is smooth. Remove from heat; stir in vanilla. Serve warm with assorted fondue dippers.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 31.2 g, Cholesterol 46.8 mg, Fat 17.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 10.7 g, Sodium 131.3 mg, Sugar 27.2 g
DARK CHOCOLATE FONDUE
Savor all the decadence without a lick of guilt! We kept all the velvety, melt-in-your-mouth texture of fudgy fondue in this lusciously lighter version. It's just the thing to kindle romantic after-dinner conversation or welcome friends in from the cold. Dark Chocolate Fondue also makes a delectable way to dress up chunks of pineapple, slices of banana or scoops of fat-free frozen yogurt. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine flour and milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1 minute or until thickened. Reduce heat to low. Stir in chocolate and corn syrup. Cook and stir until melted. , Transfer to a small fondue pot and keep warm. Serve with cake cubes and fruit.
Nutrition Facts : Calories 154 calories, Fat 7g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 29mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
FUDGY CHOCOLATE FONDUE
Assorted Fondue Dippers: Cake pieces, cookies, marshmallows, cherries, grapes, mandarin orange segments, pineapple chunks, strawberries, fresh fruit slices...
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in small saucepan over low heat. Remove from heat; immediately stir in cocoa. Add sugar and evaporated milk.
- Cook over low heat, stirring constantly, until sugar is dissolved and mixture is smooth. Remove from heat; stir in vanilla. Serve warm with assorted fondue dippers.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 31.2 g, Cholesterol 46.8 mg, Fat 17.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 10.7 g, Sodium 131.3 mg, Sugar 27.2 g
CLASSIC CHOCOLATE FONDUE
Make and share this Classic Chocolate Fondue recipe from Food.com.
Provided by Salt in SF
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prep fruit and cake.
- In a sauce pan, slowly heat whipping cream until bubbles form around the edges.
- Remove pan from heat; whisk in chopped chocolate until mixture is smooth.
- Stir in vanilla and, if desired, add liqueur.
- Transfer mixture to a fondue pot and keep warm over low heat.
Nutrition Facts : Calories 829.5, Fat 33.4, SaturatedFat 20.1, Cholesterol 81.5, Sodium 542.4, Carbohydrate 115, Fiber 12.5, Sugar 60.2, Protein 12.3
CLASSIC CHOCOLATE FONDUE
Another recipe by Ben O'Donoghue, very decadent and so easy to make. A lovely pudding to serve on a cold winter's day, especially with cream or ice-cream!
Provided by Tisme
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C Butter and flour six 140ml ramekins. (I used used cocoa instead of flour, it gave a stronger cocoa flavour.) Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Make sure the bowl doesn't touch the water. Melt until thick and glossy.
- Whisk the caster sugar, eggs and egg yolks together until the mixture reaches ribbon stage - it should be thick, creamy and holding its shape. Pour the melted chocolate over the egg mixture, and sift on the flour. Use a large metal spoon to carefully fold the flour into the mixture. Divide the mixture between the prepared ramekins, leaving space at the top for the fondants to rise.
- Place the remaining ramekins in the oven and bake for 9-10 minutes. Be careful of the temperature and cooking time -- when cooked, the fondant should be molten and oozy in the centre. Youc could test by cooking 1 fondant first if you prefer.
- Remove from the oven and allow to rest for a minute or two. If the ramekins are too hot to handle, use a tea towel to turn them out on to plates. Dust the fondants with cocoa or icing sugar and serve with cream.
Nutrition Facts : Calories 475.2, Fat 35.7, SaturatedFat 21.1, Cholesterol 226.2, Sodium 47.9, Carbohydrate 37.5, Fiber 4.4, Sugar 14.6, Protein 9.7
FUDGY CHOCOLATE FONDUE
Make and share this Fudgy Chocolate Fondue recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In small saucepan over low heat melt butter.
- Remove from heat; immediately stir in cocoa.
- Add sugar and evaporated milk; cook over low heat, stirring constantly, until sugar is dissolved and mixture is smooth.
- Remove from heat; stir in vanilla.
- Serve warm with selection of fruit, marshmallows or small pieces of cake or cookies.
Nutrition Facts : Calories 433.8, Fat 26.4, SaturatedFat 16, Cholesterol 70.1, Sodium 196.9, Carbohydrate 46.8, Fiber 2, Sugar 37.6, Protein 4.4
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