CHOCOLATE FONDUE
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
CHOCOLATE FONDUE
Steps:
- Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy.
- Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.
GHIRARDELLI® ULTIMATE CHOCOLATE FONDUE
Bittersweet and milk chocolate and a hint of chocolate liqueur make this the ultimate chocolate fondue. Dip strawberries, large seedless orange sections, fresh pineapple chunks, pieces of cake, cookies, or any other food you might like to pair with chocolate.
Provided by Ghirardelli
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine the milk, vanilla, and butter. Heat over medium heat until the mixture just simmers. Remove from the heat and stir in the bittersweet and milk chocolates and chocolate liqueur until completely melted and smooth.
- Serve over a heat source that will keep the fondue warm, but not hot.
Nutrition Facts : Calories 576.6 calories, Carbohydrate 53 g, Cholesterol 32.8 mg, Fat 41.9 g, Fiber 4.7 g, Protein 8.5 g, SaturatedFat 24.8 g, Sodium 61.6 mg, Sugar 41.8 g
GHIRARDELLI® ULTIMATE CHOCOLATE FONDUE
Bittersweet and milk chocolate and a hint of chocolate liqueur make this the ultimate chocolate fondue. Dip strawberries, large seedless orange sections, fresh pineapple chunks, pieces of cake, cookies, or any other food you might like to pair with chocolate.
Provided by Ghirardelli
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine the milk, vanilla, and butter. Heat over medium heat until the mixture just simmers. Remove from the heat and stir in the bittersweet and milk chocolates and chocolate liqueur until completely melted and smooth.
- Serve over a heat source that will keep the fondue warm, but not hot.
Nutrition Facts : Calories 576.6 calories, Carbohydrate 53 g, Cholesterol 32.8 mg, Fat 41.9 g, Fiber 4.7 g, Protein 8.5 g, SaturatedFat 24.8 g, Sodium 61.6 mg, Sugar 41.8 g
GHIRARDELLI ULTIMATE FONDUE
Dip in strawberries, large seedless oranges, grapes, melon (honeydew or cantaloupe), banana slices, kiwi fruit, fresh pineapple chunks, pieces of cake, cookies, or other items. Ghirardelli newsletter is where this can be found.
Provided by Manami
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan at medium heat, combine milk or cream , vanilla, and butter, and heat until mixture just simmers.
- Remove from heat, and stir in chocolate bars and liqueur until completely melted and smooth.
Nutrition Facts : Calories 330.5, Fat 21.2, SaturatedFat 13.3, Cholesterol 35.7, Sodium 71.9, Carbohydrate 29, Fiber 1.4, Sugar 22.1, Protein 5.8
GHIRARDELLI CHOCOLATE CUPCAKES
Use Ghiradelli Chocolate powder and chips to make this yummy decadent dessert. It's like a chocolate souffle cupcake. Yum
Provided by lmailes
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray. To make the cupcakes, sift together the flour, cocoa, baking soda and salt. Mix in the chocolate chip. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
- Bake for 15 minutes, or until a tester inserted in the middle of teh cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
- To make the frosting, melt together chopped chocolate, heavy cream and butter in the microwave oven, until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.
Nutrition Facts : Calories 347.4, Fat 18.4, SaturatedFat 11, Cholesterol 39.2, Sodium 253.9, Carbohydrate 49.6, Fiber 5, Sugar 33.5, Protein 5.2
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- In a medium saucepan at medium heat, combine milk, vanilla, and butter, and heat until mixture just simmers.
- Dip in strawberries, large seedless oranges, fresh pineapple chunks, pieces of cake, cookies, or other items.
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