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).
CHOCOLATE DESSERT FONDUE
This creamy, delectable dip is a chocolate lover's dream. You'll want to sample it with a variety of dippers, including strawberries, banana chunks and cake cubes. Jane Shapton of Irvine, California sent the recipe.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the sugar, water and corn syrup to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring frequently. , In a small bowl, combine the cocoa, cream and half of the syrup mixture until smooth; return to the pan. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes. Stir in chopped chocolate until melted. Serve warm with fruit or cake for dipping. Refrigerate leftovers.
Nutrition Facts : Calories 138 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 7mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
24 BEST CHOCOLATE DESSERT RECIPE COLLECTION
Looking for easy chocolate desserts that will impress your guests? From cookies to pie to cheesecake, these heavenly treats are as good as it gets!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chocolate treat in 30 minutes or less!
Nutrition Facts :
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
CHOCOLATE FONDUE
With the onset of Valentines Day many turn to chocolate as a way to express friendship and love. What better way to say love than with a delicious pot of chocolate fondue served with fresh strawberries, bananas, apples or perhaps marshmallows, graham crackers and pretzels? This recipe is easily converted into double dipping...
Provided by Scott Anderson
Categories Chocolate Sauces
Time 25m
Number Of Ingredients 2
Steps:
- 1. Warm the cream in a saucepan over low heat. Add the chocolate, broken into bits, stirring constantly. Keep stirring until all of the chocolate is melted and blended well. You are now ready to add the melted chocolate to the fondue pot and place it over a fresh sterno or a candle depending upon what type of fondue pot you are using.
- 2. Avoid scalding the chocolate, by maintaining a low, even level of heat. If the mixture gets too thick for dunking gradually add in more cream until the desired consistency in reached.
- 3. For a deliciously flavorful variation substitute Egg Nog or melted vanilla ice cream for the heavy cream in equal amounts. If you are interested in going full flavor with a nice kick you can also add in 2 tbsp of brandy, or Grand Mariner and stir in to fully incorporate. Lastly if you are looking for specific candy flavors then drop in a few miniatures of your favorite candy bar, such as Snickers, Almond Joy or Reeses. Stir until well blended and enjoy.
CHOCOLATE FONDUE
Provided by Wanda Baker
Number Of Ingredients 4
Steps:
- In a pot over medium heat whipping cream until warm, not boiling. You want to see steam starting to rise.
- Add chocolate in 3 scoops or additions, whisking constantly each time until melted.
- Stir in your liquor if using.
- Remove from heat and transfer into your fondue pot. Ensure flame is on to keep chocolate warm.
- Add sprinkles just before serving.
- Enjoy with your favourite dippers.
CHOCOLATE FONDUE
Provided by Michael Recchiuti
Categories Chocolate Dessert Winter Party San Francisco California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.
CHOCOLATE FONDUE WITH FRIED BANANAS
Provided by Valerie Bertinelli
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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- Break the chocolate into pieces and add it to the whipped cream and milk in a saucepan. Heat up the saucepan on low heat and gently stir the mixture until totally melted. Add the butter and stir to combine well with the chocolate sauce.
- Transfer the chocolate sauce to the fondue pot. Light up the fondue burner and dip your favorite fruits, marshmallows, or cookies into the the chocolate sauce and enjoy.
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Estimated Reading Time 7 mins
- Bacon. Chocolate-covered bacon is a beautiful thing, but it takes a little time to make, what with the coating on all sides and the letting it set. Why not just cook it to crisp perfection, drain it, and dip it straight into a pot of molten chocolate?
- Rice Krispies Treats. Make ’em in any flavor your heart desires (infused with booze, even), then cut them into dainty little cubes for spearing on your fondue forks and dipping into your pool of chocolate…you really can’t go wrong.
- Marshmallows. Alternatively, skip the rice cereal and just go straight for pillowy-soft, chewy marshmallows—which maybe aren’t that much of a novelty when it comes to dunking in chocolate, but can be if you opt for different flavors, like matcha marshmallows, bourbon marshmallows, or salted caramel marshmallows.
- Potato Chips. Same basic principle as bacon, but suitable for vegetarians too—and less work all around (well, unless you make your own, but any nice, thick, kettle-style chip from the store will do just fine).
- Grissini. While not so salty, another savory and super-crunchy option is grissini, those long, thin Italian bread sticks often sprinkled with sesame seeds; the pairing of them with fondue hearkens back to the traditional Catalan pairing of dark chocolate with olive oil and toast.
- Hurricane Jelly Shots. With two boozy layers (representing both white and dark rum), plus chopped maraschino cherries and passion fruit juice, these are bursting with flavors that would complement dark chocolate, and they’d provide an interesting texture and temperature contrast too.
- Cake Balls. Basically, you’re making cake pops, but instead of coating them all in chocolate at once and letting them set (let alone impaling them on their own individual sticks), you’re leaving them naked and dipping each one as you eat it.
- Candied Citrus. Chewy, bright, and sweet-tart, candied citrus is a way more exiting fondue partner than pound cake and strawberries. You can just use the peels (like in our Candied Grapefruit Zest recipe), or do whole slices; try oranges, tangerines, or Meyer lemons.
- Candied Ginger. Similar to candied citrus, but for those who like things a little spicy. Fresh crystallized ginger should have a nice soft chew, more gumdrop than taffy.
- Dried Fruit. Dried fruit options like mango slices, apricots, pineapples, regular apples, and papaya can make interesting additions to your array of fondue dippers, though some are harder to spear than others.
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- Arrange the dippers on a serving platter and set it next to the fondue pot. Spear the morsels with fondue forks and swirl them in the warm sauce.
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