BAILEYS IRISH CREAM CHOCOLATE FONDUE
A healthy dose of Bailey's gives this fondue a luscious layer of boozy flavor. Marshmallows, bananas, graham crackers, or angel food cake all make great dippers.
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Add the chocolate, cream, and Irish cream to a saucepan or fondue pot over low heat. Cook, stirring constantly, until the chocolate is melted and the fondue is smooth. If making in a saucepan, transfer to a chafing dish and keep warm while serving.
Nutrition Facts :
CHOCOLATE IRISH CREAM FONDUE
Make and share this Chocolate Irish Cream Fondue recipe from Food.com.
Provided by OceanIvy
Categories Sauces
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan combine all ingredients.
- Stir on low heat until the chocolate has melted and is smooth.
- Serve in a chafing dish over low heat.
- Dip dipper in sauce.
CHOCOLATE IRISH CREAM CANDIES
Provided by Food Network
Time 30m
Yield about 12 servings
Number Of Ingredients 4
Steps:
- Turn the heating pad covered with a kitchen towel onto high heat.
- In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the white chocolate. Stir until all of the chocolate is melted and then add the Irish cream liqueur and stir again. Pour into a piping bag and lay on the heating pad to keep warm.
- In a microwave-safe container, melt the dark chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour the chocolate into the candy molds to coat and tip over to drain off the excess chocolate to create a chocolate shell. Place the molds in the freezer for 2 minutes to harden. Remove the molds from the freezer and fill just shy of the top with the white chocolate-Irish cream mixture. Reheat the left over dark chocolate in the microwave until melted and place in a piping bag. Pipe the dark chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn over onto wax paper and pop out the candies from their molds. Store at room temperature.
IRISH CHEDDAR AND STOUT FONDUE
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Provided by Bon Appétit Test Kitchen
Categories Beer Cheese Potato Vegetable Appetizer Vegetarian St. Patrick's Day Cheddar Spring Brussels Sprout Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
- Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.
CHOCOLATE MIDNIGHT FONDUE
Here's the "little black dress" of chocolate fondues....basic elegant and adaptable. Choose a good quality chocolate for this fondue. Cognac is the classic flavoring, but dark rum, bourbon, Kahlua, Grand Marnier or just about nay liqueur works equally well. If you prefer to forgo the alcohol altogether, substitute an equal...
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 4
Steps:
- 1. In medium pan, heat cream and salt over low heat til hot but not boiling. Gradually stir in chocolate, letting each addition melt before adding more. Stir in cognac.
- 2. Transfer to a ceramic fondue pot and set over a lot flame. Regulate flame under fondue to keep it as low as possible. If it begins to boil, turn off heat.
- 3. Variations: Chocolate almond fondue: Substitute amaretto for the cognac. Serve with fresh or dried picots, and small bowls of chopped toasted almonds on the side to roll the chocolate coated bites in Chocolate Fondue a L'Orange: Substitute Grand Marnier, Cointreau, Triple Sec or other orange flavored liqueur for the cognac Chocolate hazelnut fondue: Substitute Frangelico or other hazelnut liqueur for the cognac. For added richness, stir in 3 Tbsp. chocolate hazelnut spread, such as Nutella, til melted and smooth. Chocolate Macchiato Fondue: Before adding the chocolate, add 1 teaspoon of instant espresso powder to the warm cream and stir til dissolved. Substitute coffee liqueur, such as Kahlua for the cognac. Chocolate Pina Colada Fondue: Substitute dark rum and 1/2 tsp. coconut extract for the cognac. Serve with fresh or dried pineapple chunks, and small bowls of sweetened flaked coconut on the side to roll chocolate coated bites in. Chocolate Razzle Dazzle Fondue: Substitute framboise (raspberry eau de vie) or Chambord (black raspberry liqueur) for the cognac, and stir in 1 cup (6 oz) fresh raspberries. Chocolate Voodoo fondue: Substitute crème de banana for the cognac. Serve banana chips and fresh banana chunks for dipping. Dark Chocolate Mint Fondue: Substitute crème de menthe or a chocolate peppermint liqueur, such as Vandermint for the Cognac. Irish Dream Fondue: Substitute 1 Tbsp. Irish whisk and 2 Tbsp. Baileys or other Irish cream liqueur for the cognac.
TAREK'S IRISH STOUT FONDUE
The best fondue ever; made with beer and three kinds of cheese! Enjoy this recipe as a snack or a meal! Great for parties or great to trick your kids into eating their veggies. You will love this smooth, flavorful dish. Serve with bread, veggies, and meats of all kinds. We like green peppers, grape tomatoes, carrots, mushrooms, cucumbers, celery, ham, and salami for dipping.
Provided by Chef Tarek
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
- Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
- Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
- Season with black pepper to taste.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 4.3 g, Cholesterol 52.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 10.4 g, Sodium 250.4 mg, Sugar 0.6 g
COFFEE CHOCOLATE FONDUE WITH IRISH WHISKEY
Sounds yummy. From Fondue by Casparek.
Provided by Vicki Butts (lazyme)
Categories Chocolate
Time 30m
Number Of Ingredients 10
Steps:
- 1. Peel the oranges, removing all white membrane. Cut the sections away from the membranes that separate them, catching the juice. Arrange the sections on a plate. Place amarettini and other cookies in a bowl.
- 2. Bring heavy cream to boil with brown sugar.
- 3. Coarsely chop semisweet chocolate, add to the cream, and let melt, stirring.
- 4. Mix in coffee, reserving 3 tablespoons. Mix the reserved coffee with cornstarch, stir into the fondue, and bring to boil.
- 5. Transfer the mixture to a fondue pot (caquelon). Add Irish whiskey to flavor. Set on a burner over a low flame or on a small hot plate.
- 6. Spear an orange section on the fondue fork and draw through the chocolate mixture. Serve with the cookies.
CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING
Steps:
- For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
- Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
- For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
- Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.
CHOCOLATE WHISKY FONDUE
Mmm Nummy!! Happy valentines! I didn't put cook time in as it is as long as it takes, depends on chocolate.
Provided by Derf2440
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place sugar and water in a small non-aluminum saucepan.
- Cook over low heat until mixture simmers, cover and simmer 5 minutes.
- Remove from heat, uncover and cool to lukewarm.
- Melt semisweet and unsweetened chocolates with butter and cream.
- Slowly blend cooled sugar syrup into chocolate mixture using whisk, reserve at room temperature until ready to serve.
- to serve, reheat chocolate mixture in double boiler over hot water just until hot.
- Stir Scotch into chocolate mixture.
- Transfer mixture to warm fondue pot or serving dish.
- Serve with cake cubes and fruit, as desired, for dipping (fondue will thicken as it cools).
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