Monday, February 4, 2013
CHOCOLATE FONDUE WITH A TWIST
A few tips: You can make everything ahead of time: cut up the fruit, put out the marshmallows, and other dippers. Be sure and have lots of napkins on hand, it can get messy. Fondue pots are readily available at most kitchen stores and many hardware stores, and online, of course. Or.. search the attic or ask your mother. You're bound to find one--maybe even one that's never been used!
Here are two easy Chocolate Fondue Recipes--with a Twist!
CHOCOLATE CARAMEL FONDUE
1 can (14 ounces) sweetened condensed milk
1 jar Recchiuti burnt caramel sauce (I'm partial to this sauce)*
3 ounces extra dark chocolate (75% cacao), chopped
Assorted fresh fruit
1. Combine condensed milk, caramel sauce and chocolate in saucepan. Cook over low heat until chocolate is melted.
2. Put in fondue pot and keep warm.
Serve fresh fruit--strawberries, bananas, pineapple, oranges for dipping!
More suggested dippers: marshmallows, pound cake, pretzels, biscotti
EASY CHOCOLATE FONDUE
Adapted from Rachael Ray
3/4 cup heavy whipping cream
12-15 ounces dark chocolate bars, chopped
2 TBSP Amaretto or Kirsch
1/2 cup chopped hazelnuts
Heat 1/2 cup cream in heavy saucepan over moderate heat until cream comes to low boil.
Remove pan from heat and add chocolate.
Let chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with cream. Stir in liqueur and chopped nuts and transfer to fondue pot.
Dip fruit and other goodies as above. Use fondue forks, skewers or seafood forks