Chocolate Almond Fondue Food

CHOCOLATE FONDUE

Steps:

• Heat the cream in a saucepan over low to medium heat until warmed through but not bubbling; add the bittersweet chocolate, semisweet chocolate, amaretto and vanilla and stir until the chocolate is melted. Pour the mixture into a fondue pot.
• Arrange your dipping ingredients on a platter and serve!

CHOCOLATE ALMOND FONDUE

Steps:

• In a medium saucepan over medium heat, combine half-and-half and almond extract. Heat until bubbles begin to form at edge of cream. Do not boil. Reduce heat to low and stir in chocolate chips, stirring constantly. Once all of the chocolate is melted and incorporated, slowly stir in amaretto until combined.
• Pour chocolate mixture into fondue pot and serve with goodies for dipping.
• Cook's Note: You can use this recipe with a heated chocolate fountain.

CHOCOLATE-ALMOND PUDDING FONDUE

Steps:

• In a saucepan over medium-high heat, combine the sugar and cornstarch. Slowly add the milk, whisking until combined. Cook until the mixture boils and begins to thicken. Add the chocolate. Temper the egg yolk with some of the chocolate mixture and pour the yolk into the saucepan. Cook, stirring constantly, over low heat until smooth and thick. Remove from heat and stir in the almond extract. Transfer to a serving bowl and serve with fresh strawberries, pound cake chunks, cheesecake chunks, and cookies.

CHOCOLATE PECAN FONDUE

Steps:

• In a heavy saucepan over low heat, combine cream and honey; heat until warm. Add chocolate; stir until melted. Stir in pecans and vanilla. , Transfer to a fondue pot or a 1-1/2-qt. slow cooker and keep warm. Serve with fruit and cookies.

AWARD WINNING VEGAN CHOCOLATE FONDUE

Steps:

• Combine the chocolate chips, soy milk, vanilla extract, and almond extract in a slow cooker.
• Turn the cooker on "high" and cook, stirring occasionally, until the chips are completely melted and the sauce is smooth.
• Serve in a fondue pot, or in the slow cooker set on "low", with assorted bite size food for dipping (strawberries, bananas, pineapple, pretzels, cookies, brownies, etc.).

CHOCOLATE HONEY ALMOND FONDUE

Steps:

• In double boiler over medium heat, combine chocolate, sweetened condensed milk, and honey. Cook, stirring continuously, just until chocolate is melted.
• Remove from heat, stir in vanilla and almond extracts.
• Serve immediately with dippers.
• VARIATIONS: Use pure orange juice instead of almond extract.
• TIP: Can be served warm or cold over ice cream. Can be made several days ahead and stored, tightly covered in refrigerator.

CHOCOLATE-ALMOND PUDDING FONDUE

Steps:

• In saucepan over medium-high heat, combine the sugar and cornstarch.
• Slowly add the milk, whisking until combined.
• Cook until the mixture boils and begins to thicken.
• Add the chocolate.
• Temper the egg yolk with some of the chocolate mixture and pour the yolk into the saucepan.
• Cook, stirring constantly, over low heat until smooth and thick.
• Remove from the heat and stir in the almond extract.
• Transfer to a serving bowl and serve with fresh strawberries, pound cake chunks, cheesecake chunks, and cookies.

TOBLERONE DARK CHOCOLATE HONEY-ALMOND FONDUE

Steps:

• Bring cream and honey to simmer in heavy medium saucepan.
• Add chocolate; whisk until melted.
• Remove from heat.
• Whisk in kirsch and extract.
• Pour fondue into bowl; place on platter.
• Surround with fruit.
• Serve with skewers.

TOBLERONE DARK CHOCOLATE HONEY-ALMOND FONDUE

Steps:

• Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.

DARK CHOCOLATE HONEY-ALMOND FONDUE

Steps:

• Bring cream and honey to simmer in heavy medium saucepan.
• Add chocolate; whisk until melted.
• Remove from heat.
• Whisk in kirsch and extract.
• Pour fondue into bowl; place on platter and surround with assorted fruits.
• Serve fondue with skewers.