DARK CHOCOLATE FONDUE
In less than 30 minutes, you can offer guests a rich, decadent dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 20
Number Of Ingredients 8
Steps:
- In 2-quart heavy saucepan, heat both chocolates and the whipping cream over low heat, stirring frequently, until cream is hot and chocolate is melted. Stir with wire whisk until smooth. Stir in vanilla. Pour into fondue pot. Keep warm with fuel canister on low heat.
- Arrange cake and fruit dippers on platter. Set fondue pot in center of platter.
Nutrition Facts : Calories 290, Carbohydrate 22 g, Cholesterol 45 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 13 g, TransFat 1/2 g
DARK CHOCOLATE FONDUE
Savor all the decadence without a lick of guilt! We kept all the velvety, melt-in-your-mouth texture of fudgy fondue in this lusciously lighter version. It's just the thing to kindle romantic after-dinner conversation or welcome friends in from the cold. Dark Chocolate Fondue also makes a delectable way to dress up chunks of pineapple, slices of banana or scoops of fat-free frozen yogurt. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine flour and milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1 minute or until thickened. Reduce heat to low. Stir in chocolate and corn syrup. Cook and stir until melted. , Transfer to a small fondue pot and keep warm. Serve with cake cubes and fruit.
Nutrition Facts : Calories 154 calories, Fat 7g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 29mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
DARK CHOCOLATE-COCONUT FONDUE
Steps:
- Prepare a double boiler: Simmer a few inches of water in a saucepan and place a heatproof bowl over the pan. Make sure the bowl is not touching the water.
- Reserve about a tablespoon of coconut cream (the thick stuff at the top of the can of coconut milk when you open it) and set aside. Pour the rest of the can into the bowl and let it melt, stirring, until smooth.
- Add the chocolate chips and vanilla to the bowl and let melt, stirring occasionally, until smooth and creamy. Pour the chocolate into a fondue pot. Put the reserved coconut cream in a clean heatproof bowl and melt over the simmering water (it will not take long for the cream to melt and become smooth).
- Drizzle the coconut cream on top of the chocolate fondue. Using a toothpick, swirl the coconut cream into the chocolate, creating a pretty design. Serve with bamboo skewers or fondue picks. Dip the fruit in the chocolate and enjoy!
CHOCOLATE FONDUE
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "A simple party dessert which is a year-round opportunity to use the season's best and ripest fruit." My comments submitted as a review when I first tried it were, "Excellent chocolate fondue. I cut the recipe in half and prepared it with Ghirardelli Semi-sweet chocolate and heavy cream. Hubby and I ate an entire pound of strawberries dipped in this luxury while watching movies tonight." I have made this many times since for just Hubby and I, and for guests. It is a very good chocolate fondue.
Provided by Ms B.
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
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).
DARK CHOCOLATE FONDUE
My sister made this during my visit. I'm not a chocolate lover but this was delicious! We ate it with sliced apples, bananas, strawberries, crisp cookies, pretzels, and cubed poundcake! My times are probably off as I've never prepared this myself ... just enjoyed my sister's efforts :)
Provided by marisk
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan over medium heat, combine cream and butter.
- Bring to a simmer, stirring constantly.
- Remove from heat.
- Add morsels. Stir until melted and smooth.
- Cool slightly. Then transfer to a fondue pot or ceramic bowl.
- Serve immediately.
- TO REHEAT: Reheat in microwave, 30 seconds, stir -- another 30 seconds, stir -- repeat until heated. Do not microwave for a longer time; you may burn the fondue.
Nutrition Facts : Calories 791.2, Fat 63.3, SaturatedFat 38.1, Cholesterol 115.3, Sodium 44.9, Carbohydrate 63.9, Fiber 5.5, Sugar 53.8, Protein 6
DARK CHOCOLATE FONDUE
Steps:
- In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add semisweet and milk chocolate morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.
TOBLERONE DARK CHOCOLATE HONEY-ALMOND FONDUE
Categories Chocolate Dessert Almond Kirsch Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 6
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-CHILI FONDUE
Steps:
- In a small heavy saucepan, melt chocolate with cream, milk, butter, sugar, chili pepper, cinnamon and cayenne. Remove from the heat; stir in vanilla., Transfer to a small fondue pot and keep warm. Serve with dippers of your choice.
Nutrition Facts : Calories 413 calories, Fat 28g fat (18g saturated fat), Cholesterol 44mg cholesterol, Sodium 47mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 5g fiber), Protein 4g protein.
CHOCOLATE BAR FONDUE
A rich chocolate fondue with a little coffee kick. Serve with fruit, or pieces of leftover cake on skewers.
Provided by sal
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 20m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 122 calories, Carbohydrate 11.4 g, Cholesterol 12.8 mg, Fat 7.8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 17.1 mg, Sugar 9.7 g
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