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desseRt Fondue diPPeRs
Banana slices
Strawberries
Apple slices
Orange wedges
Pretzels
Angel cake cubes
Pound cake cubes
Brownies bites
Cheesecake cubes
Muffin slices
Donut pieces
Biscotti
When preparing any chocolate fondue, be sure to use the best quality
chocolate available for optimum flavor.
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RicH dARk cHocolAte Fondue
Serves 6
1-1/4 cup heavy (whipping) cream
1 cup half-and-half
1-1/2 lbs. dark, bittersweet or semisweet chocolate, finely grated
1/4 cup Frangelico®, Kahlua® or any vanilla liqueur
1. Add cream and half-and-half to the fondue pot. Slide the temperature
control to MEDIUM and watch carefully as the cream bubbles lightly.
Turn heat down to avoid boiling.
IMPORTANT: DO NOT ALLOW CREAM TO BOIL.
2. Add the grated chocolate, 1/2 cup at a time, to the simmering cream.
Use a plastic or coated whisk to stir the chocolate in a figure eight pattern.
Allow each batch to melt thoroughly before adding more.
IMPORTANT: DO NOT ALLOW CHOCOLATE TO BOIL. Boiling the chocolate
fondue will cause the chocolate to seize, harden, and form a ball.
3. Add the liqueur last. Reduce temperature to MEDIUM LOW and serve.
Variations: Many different chocolates are available, including designer spiced
chocolate bars. Any of your favorites can be used.
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