Two Ingredient Chocolate Fondue Recipes

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TWO INGREDIENT CHOCOLATE FONDUE



Two Ingredient Chocolate Fondue image

No fancy gadgets or appliances required to make this luscious chocolate dipping sauce-just two ingredients and a saucepan.

Provided by My Food and Family

Categories     Home

Time 7m

Yield 2 cups

Number Of Ingredients 2

1 can (14 oz.) sweetened condensed milk
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate

Steps:

  • COMBINE ingredients in a small saucepan on the stove.
  • STIR and cook over medium-low heat until chocolate is melted and mixture is smooth.
  • TRANSFER chocolate to fondue pot or serving bowl.
  • SERVE with JET-PUFFED Marshmallows, strawberries, pineapple and/or cookies.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DOUBLE CHOCOLATE FONDUE



Double Chocolate Fondue image

Thick, rich and luscious, this yummy dip won't last long. You can also use pretzel sticks as dippers. I eat spoonfuls right out of the refrigerator! -Cindy Stetzer, Alliance, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/4 cups.

Number Of Ingredients 7

1 cup sugar
2 cans (5 ounces each) evaporated milk, divided
1/2 cup baking cocoa
4 ounces unsweetened chocolate, chopped
2 tablespoons butter
1 teaspoon vanilla extract
Cubed pound cake and assorted fresh fruit

Steps:

  • In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved. , In a small bowl, whisk cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly., Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake and fruit.

Nutrition Facts : Calories 244 calories, Fat 12g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.

FONDUE FOR TWO



Fondue for Two image

Provided by Justin Chapple

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

1 large garlic clove, peeled and cut in half
1/2 cup dry white wine
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup shredded gruyere cheese
1/2 cup shredded emmentaler cheese or other Swiss cheese
1/2 cup shredded smoked gouda cheese
1 1/2 tablespoons cornstarch
Kosher salt
Smoked or hot paprika, for garnish
Cubed bread, sliced apples, cubed salami and raw vegetables (carrots, cucumber, cauliflower florets, broccolini spears), for dipping

Steps:

  • Rub the inside of a small enameled cast-iron saucepan or stovetop fondue pot with the cut sides of the garlic clove; discard the garlic. Add the wine, lemon juice and mustard to the saucepan and bring just to simmer over medium heat.
  • In a medium bowl, mix the gruyere, emmentaler and gouda with the cornstarch. Gradually stir the cheese mixture into the saucepan in handfuls, stirring until the fondue is creamy and smooth, about 5 minutes; do not overcook. Season the fondue with salt, then sprinkle generously with paprika; serve right away with bread, sliced apples, salami and raw vegetables for dipping.

UNBELIEVABLE TWO-INGREDIENT CHOCOLATES



Unbelievable Two-Ingredient Chocolates image

Everyone that has tried these simple but unbelievably delicious chocolates raves about them. They are even more astonished when I tell them what the ingredients are. Nothing could be more simple, and trust me, not too many things are more delicious. A perfect combination of sweet and salty! They freeze well too! So so yummy!

Provided by clynnd

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 30m

Yield 50

Number Of Ingredients 2

1 (10 ounce) bag rippled potato chips (such as Lay's® Wavy)
3 (9.5 ounce) packages milk chocolate chips

Steps:

  • Roll a rolling pin over the bag of potato chips until very fine crumbs form.
  • Heat chocolate chips in a pot over medium-low heat until melted, 5 to 10 minutes. Remove pot from stove and stir in potato chips. Spoon mixture into miniature muffin cups and arrange cups on a baking sheet. Refrigerate until set, about 15 minutes. Store in an air-tight container.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 12.4 g, Cholesterol 5.3 mg, Fat 6.9 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 40 mg, Sugar 8.5 g

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