MEXICAN CHOCOLATE FONDUE
This is a great chocolate fondue recipe that has a hint of cinnamon in it. Chocolate fondue sounds like a hard thing to make, but it is so easy! There are so many things that you can dip in this fondue like bananas, strawberrys, pineapple, and so many other things.
Provided by Cupcake-Princess
Categories Dessert
Time 9m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl whisk together sugar and cornstarch. Gradually wisk in cream then milk, espresso powder, cinnamon, and vanilla.
- Pour mixture into a medium saucepan and gently bring to a boil. Cook, whisking constantly until thickened, about 4 minutes. Remove from heat and whisk in chocolate and butter until melted.
- Serve fondue with various dippers.
Nutrition Facts : Calories 305.8, Fat 26, SaturatedFat 16.2, Cholesterol 90.3, Sodium 85, Carbohydrate 16.4, Fiber 0.1, Sugar 11.2, Protein 2.8
MEXICAN-STYLE CHOCOLATE FONDUE
Steps:
- In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard.
- Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers.
MEXICAN HOT CHOCOLATE FONDUE
Mexican hot chocolate is usually made from a hockey puck looking disk of bitter chocolate that already has the sugar in it. Usually it is blended with hot water or milk and seasoned with cinnamon and coffee flavors. Canela, the Spanish word for cinnamon, also known as Ceylon cinnamon, is a true cinnamon that is used frequently in Mexican cooking. A native of Ceylon (Sri Lanka), it is also a primary ingredient in Indian, African and Asian foods as well. Its floral, complex taste sets it apart from cassia, the bark that most often substitutes for true cinnamon. The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, it is good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.
Provided by Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Equipment: Fondue pot; fondue forks or wooden or metal skewers
- In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring it to a boil. Cook, whisking, until thickened, about 4 minutes.
- Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.
MEXICAN FONDUE
A handful of items and a few moments of prep work are all you'll need for this festive fondue. Not only does it take advantage of canned goods and other convenience items, but the slow cooker does all the work. -Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Appetizers
Time 1h45m
Yield 4-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the corn, tomatoes, green chiles and chili powder. Stir in cheese. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray. , Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes. Serve warm with bread cubes.
Nutrition Facts : Calories 105 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
MEXICAN FONDUE
Spice up your evening or weekend with spicy Mexican Fondue from My Food and Family. Combine chorizo, chipotles, cheese, and more for this fun fondue.
Provided by My Food and Family
Categories Cheese Appetizers
Time 30m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 11
Steps:
- Cook chorizo in medium saucepan on medium heat until done, stirring occasionally. Drain; discard all but 1 Tbsp. drippings from skillet. Return chorizo and reserved drippings to skillet.
- Add onions, cumin and chili powder to skillet; stir. Cook 5 to 7 min. or until onions are tender, stirring frequently. Add peppers, adobo sauce and garlic; mix well. Stir in beer. Bring just to boil, stirring occasionally.
- Combine cheeses in large resealable plastic bag. Add cornstarch; seal bag. Shake gently to evenly coat cheeses with cornstarch. Gradually add to chorizo mixture in saucepan, cooking after each addition until cheese is completely melted and mixture is well blended, stirring constantly.
- Remove from heat; stir in cilantro.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 5 g
MEXICAN FONDUE WITH CHORIZO AND CHILES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Serves 6
Number Of Ingredients 5
Steps:
- Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
- Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.
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).
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