Chocolate Fondue Recipe

From Dorothy McNett's Recipe Book.

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See Also: Desserts · Fondue

Chocolate Fondue

From Dorothy McNett's Recipe Book at In the fall and winter months, use apples and pears for dippers.

3/4 cup heavy whipping cream
3 tablespoons orange liqueur, brandy, or rum
12 oz to 16 oz good quality dark chocolate broken in chunks

2 medium bananas, peeled and sliced 3/4 inch thick
1-1/2 cups strawberries, cubed apples, or seedless grapes
1-1/2 cups 1-inch cubes fresh pineapple (or use canned pineapple chunks, well drained)
pound cake or madelines, cut into 3/4-inch cubes

In batter bowl, combine cream and liqueur. Add chocolate chunks and microwave on high 1 minute. Stir well. Microwave another 30-60 seconds, or until chocolate melts. Transfer to a fondue pot or warmer using low to medium flame.
To serve, spear fruits or pound cake and dip into hot chocolate mixture with fondue forks or long bamboo skewers. Makes 6 to 8 servings.

Recipe created 1995-01-01.

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