SLOW COOKER CHOCOLATE FONDUE RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, dark chocolate chips, heavy cream, salt, assorted fruits, cookie, marshmallow, chips
Provided by Claire Nolan
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Add the chocolate chips, heavy cream, and salt to a slow cooker. Cover and cook on high for 30-45 minutes, stirring every 10 minutes, or until fully melted.
- Turn the slow cooker to warm and serve the fondue with your favorite items for dipping.
- Enjoy!
Nutrition Facts : Calories 361 calories, Carbohydrate 31 grams, Fat 29 grams, Fiber 3 grams, Protein 4 grams, Sugar 23 grams
SLOW COOKER CHOCOLATE FONDUE
Using a slow cooker for chocolate fondue means there is no need to worry about burning your dip or having it go cold on you when feeding a crowd. Have fun with this dish by offering lots of different sweet and savory treats as dippers.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 3 cups fondue, enough for 12 to 16 servings
Number Of Ingredients 7
Steps:
- Put the semisweet chocolate, bittersweet chocolate, cream, milk, vanilla and salt in a 6-cup heatproof glass bowl that will fit completely inside a 3- to 4-quart slow cooker. Cover and cook on low for 45 minutes.
- Uncover and stir the chocolate mixture until smooth. Stir in the bourbon or liqueur if using. Continue to cook, covered, until the chocolate is completely melted and warm, 15 to 30 minutes. Whisk the mixture until smooth. Switch the slow cooker to the warm setting and either spoon the chocolate mixture into small serving bowls or serve it right out of the slow cooker with assorted dippers on the side.
Nutrition Facts : Calories 200 calorie, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 21 milligrams, Sodium 20 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 2 grams, Sugar 15 grams
CROCK POT CHOCOLATE FONDUE
Make and share this Crock Pot Chocolate Fondue recipe from Food.com.
Provided by TwinkieChica
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all chocolates, milk, and powdered sugar in 3 quart crockpot.
- Cover and cook on LOW for 45 minutes.
- Stir well, add vanilla, stir again, until chocolate is completely melted.
- This can be held on low for another hour.
- Serve with dippers - marshmallows, fruit, angel food cake, and cookies.
Nutrition Facts : Calories 528.9, Fat 45, SaturatedFat 26.9, Cholesterol 18.2, Sodium 81.9, Carbohydrate 41.1, Fiber 11.9, Sugar 15.3, Protein 13.4
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).
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