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.
KAHLUA CREAMY CHOCOLATE FONDUE
Make and share this Kahlua Creamy Chocolate Fondue recipe from Food.com.
Provided by litldarlin
Categories Beverages
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Combine chocolate and whipped cream together in a saucepan.
- Heat stirring frequently, over low heat until chocolate is melted.
- Stir in Kahlua.
- Serve warm with biscotti or amoretti cookies or fresh fruit dippers.
Nutrition Facts : Calories 1731.1, Fat 111.4, SaturatedFat 59.7, Cholesterol 215.2, Sodium 227.2, Carbohydrate 149.2, Fiber 7.7, Sugar 128.1, Protein 19.8
CHOCOLATE BAR FONDUE
A rich chocolate fondue with a little coffee kick. Serve with fruit, or pieces of leftover cake on skewers.
Provided by sal
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 20m
Yield 48
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.
Nutrition Facts : Calories 122 calories, Carbohydrate 11.4 g, Cholesterol 12.8 mg, Fat 7.8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 17.1 mg, Sugar 9.7 g
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- Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overlap on two of the sides, set aside. Add the chocolate and espresso powder into a large, heatproof bowl; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot. Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8 to 10 minutes. Add in the sweetened condensed milk and butter and cook for another 2 to 3 minutes, or until the butter is completely melted. Remove from heat. Whisk in the Kahlua, vanilla, salt, and cinnamon. The mixture will be VERY thick. Scrape the fudge into the prepared pan and smooth the top. Refrigerate for at least 2 hours, or until firm enough to slice.
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