Traditional Chocolate Raspberry Fondue Recipe Recipe For Banana

DARK CHOCOLATE RASPBERRY FONDUE

Steps:

• In fondue pot or 2-quart saucepan, mix whipping cream, raspberry preserves and honey. Heat over warm/simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).
• Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. (If using saucepan, pour into fondue pot and keep warm over warm/simmer setting.) Serve with dippers.

CHOCOLATE FONDUE BANANA BREAD BOAT RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, mash the bananas with a fork.
• Add in the oil, egg, sugar, and vanilla. Stir until combined.
• Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
• Pour the banana bread batter into a greased loaf pan.
• Bake for 45-55 minutes, or until a toothpick comes out clean.
• In a small saucepan, combine the cream, milk and chocolate, and melt over low heat.
• Add the vanilla and stir to combine. Remove from heat, and cover with a lid.
• Let the banana bread cool in the pan for 30 minutes, then remove from the loaf pan and place on a serving dish.
• Using a knife cut a rectangle out of the top center of the loaf, leaving a 2- to 3-inch (5 cm to 7cm) perimeter of banana bread, making sure to not slice through the bread. Cut the rectangle into 2-inch (5-cm) slices. Gently pull out each slice one at a time. Press the crumbs into the base of the cut out bread.
• Reheat the chocolate if needed then pour the chocolate into the banana bread boat.
• Place sliced bananas, strawberries, and the inside of the banana bread around the fondue boat.
• Enjoy!

CHOCOLATE FONDUE WITH FRIED BANANAS

Steps:

• Add the flour, club soda, milk, powdered sugar, cornstarch, vanilla and salt to a medium-sized bowl. Whisk to combine and break up any lumps. Add the sliced bananas and stir them around to coat them completely in the batter. Cover the bowl and refrigerate while you make the chocolate fondue and heat the oil for the bananas.
• For Frying: Add about 1-inch of oil to a Dutch oven or heavy bottomed skillet. Attach a candy thermometer and bring the heat up to 350 degrees F. Once the oil is hot, remove the bananas from the fridge, letting any excess batter drip back into the bowl, and transfer them to the oil. Fry until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove the bananas to a wire rack. Let the bananas cool for 1 minute. Dust with powdered sugar and serve immediately with the Chocolate Fondue and other dippers using fondue forks of wooden skewers.
• Add the chocolate, heavy cream and vanilla to a large bowl set over a double boiler. Heat over medium-low, stirring occasionally, until the chocolate is completely melted and incorporated with the cream, about 5 minutes. Keep warm on the double boiler until ready to serve. Once ready to serve, carefully transfer the chocolate fondue to a fondue pot to keep warm.

CHOCOLATE RASPBERRY FONDUE

Steps:

• Break up chocolate bar and place into a medium bowl.
• Add cream and puree (or juice). Microwave on High for 1 1/2 minutes, stir, Microwave about 1 minute longer or until chocolate is completely melted and mixture is smooth.
• Stir in Chambord.
• Transfer chocolate to 6-8 individual ramekins, such as small souffle dishes.
• Arrange on plates with dippers.
• Serve with toothpicks or small forks.
• (Or set up in a fondue kit if you have one).

RASPBERRY FONDUE

Steps:

• Place the raspberries in a blender and puree until smooth, strain the puree into a medium saucepan, using a wooden spoon, force the puree through the strainer, discarding the seeds.
• Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently.
• Stir in the mint, then transfer to a fondue pot and keep warm, or serve at room temperature.
• This can be served with fresh fruit slices,or chunks of pound cake.