Chocolate Fondue With Fruit And Grilled Pound Cake Food

CHOCOLATE FONDUE

Steps:

• Combine the chocolates, heavy cream, butter and vanilla in a microwave-safe bowl. Microwave 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is just melted. Whisk until smooth and glossy.
• Transfer to a fondue pot and keep warm over low heat. Serve with pound cake.

CHOCOLATE BAR FONDUE

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.

ADDICTING CHOCOLATE FONDUE

Steps:

• Place all ingredients in a ceramic fondue pot over low heat.
• Stir constantly until the mixture is melted and smooth.
• Do not allow to bubble.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.
• Spear fruit or nuts with fondue forks or wooden skewers, dip, swirl and enjoy!

CHOCOLATE FONDUE

Steps:

• Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy.
• Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
• Sift the flour, baking powder, salt and cocoa together. Set aside.
• With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
• Slice the cake and serve topped with a scoop of vanilla ice cream.

SLOW COOKER CHOCOLATE FONDUE

Steps:

• Special equipment: a 6-quart slow cooker
• Heat a 6-quart slow cooker with insert on high until hot.
• Combine the chocolate, cream, milk, vanilla and salt in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Add the bourbon or liqueur if using.
• Serve with fruit, marshmallows or pound cake.

GRILLED POUND CAKE; MEXICAN CHOCOLATE SAUCE & TROPICAL FRUIT

Steps:

• MAKE THE WHIPPED CREAM:
• In a medium bowl, using an electric mixer, softly whip the heavy cream.
• Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
• Refrigerate the whipped cream.
• MAKE THE CHOCOLATE SAUCE:
• In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
• Add the chocolate chips and vanilla.
• Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
• MAKE THE FRUIT SALAD:
• In a medium bowl, toss the mango and papaya with the basil and vanilla.
• PREPARE THE POUND CAKE:
• Light a grill or preheat a grill pan.
• Butter both sides of the pound cake slices.
• Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
• Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
• Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
• Pass the remaining chocolate sauce at the table.
• **MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.

CHOCOLATE FONDUE

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).

EAGLE BRAND® CHOCOLATE FONDUE

Steps:

• In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
• Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

CHOCOLATE FONDUE WITH FRUIT AND GRILLED POUND CAKE

Steps:

• Heat up the grill. Grill the pineapple slices over medium heat until charred on both sides, about 8 minutes.
• Brush the pound cake slices with the melted butter and grill over medium heat until toasted, about 4 minutes.
• Cut the pound cake into 1 inch cubes and transfer to a plate. Cut the pineapple into 1 inch cubes and transfer to a separate plate along with the apricots.
• In a pan, bring the cream and bourbon to a simmer. Add both of the chocolates and the salt, then remove the pan from the heat and let stand for 5 minutes. Whisk until smooth.
• Serve the chocolate with the grilled pound cake and fruit.