Fudgy Milk Chocolate Fondue Food

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).

CHEWY AND FUDGY BROWNIES MADE WITH MILK CHOCOLATE

Steps:

• Preheat oven to 350 degrees f.
• Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
• While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
• Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
• Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
• This can also be done over a double boiler.
• Allow chocolate mixture and roasted nuts to cool.
• Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
• Leave enough overhang on the lining to lift the brownies out of the pan when done.
• In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
• Shake to combine.
• This can be done in a bowl if you prefer.
• Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
• Add dry ingredients in three batches, fully incorporating each addition as you go.
• Spread mixture into prepared pan with an angled spatula or a large spoon.
• Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
• Cooking time varies all over the place depending on type of pan and your oven.
• I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
• Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
• You can rotate the pan halfway through the cooking process to even things out if desired.
• Cool in the pan on a rack.
• Remove from pan by lifting liner, place on a cutting board and cut into squares.

FUDGY SOUR MILK CHOCOLATE CAKE

Steps:

• Combine milk and vinegar, set aside to sour.
• Sift flour, salt, baking soda, and cocoa in bowl, set aside.
• With electric mixer beat shortening and sugars until fluffy; beat in eggs and vanilla.
• Add flour mixture alternately with sour milk.
• Bake into two 9-inch round for 25 to 30 minutes at 350' F degrees.
• Cool completely.
• Frost with favorite frosting.

QUICK CHOCOLATE FONDUE

Steps:

• Break the chocolate bar into chunks-- the smaller the chunks, the smoother, faster and easier the chocolate will melt.
• Heat the half-and-half in a non-stick saucepan on a low flame while adding the chocolate, stirring constantly until chocolate is melted to the consistency you desire.
• Use more half-and-half for thinner fondu, less for thicker.
• Be careful not to over-cook because the chocolate will form a film which may taste bitter if reblended into mixture.
• Serve in a chocolate fondu pot (reasonably priced at Target. com) or in a ceramic bowl (to hold the heat longer).
• The fondu pot is better because it allows you to keep chocolate warm with a tea light.
• Dip fruit into chocolate and enjoy!
• Notes: If you do not have fondu forks, you can use bamboo skewers.
• I cut them in half for ease of use.
• Arrange and serve the fruit on a pretty platter.
• This makes the experience that much more delightful.
• Dried fruits, nuts and popcorn are delicious dippers, too!
• Chocolate fondue goes very well with dry champagne, full-bodied red wines and crisp, dry white wines.
• Enjoy!

FUDGY CHOCOLATE FONDUE

Steps:

• Combine chocolate syrup, Eagle Brand, and salt in a heavy saucepan.
• Cook over medium heat, stirring until mixture just comes to a boil. Remove from heat and stir in vanilla extract.
• Serve warm with assorted dippers. use wooden skewers to help with the dipping.

FUDGY MILK CHOCOLATE FONDUE

Steps:

• In heavy saucepan, over medium heat, combine syrup,sweetened condensed milk and salt. Cook and stir 12 to 15 minutes or until slightly thickened.
• Remove from heat; stir in vanilla. Serve warm with dippers. Store leftovers covered in refrigerator.

FUDGY MILK CHOCOLATE FONDUE

Steps:

• In heavy saucepan, over medium heat, combine syrup,sweetened condensed milk and salt. Cook and stir 12 to 15 minutes or until slightly thickened.
• Remove from heat; stir in vanilla. Serve warm with dippers. Store leftovers covered in refrigerator.

FUDGY CHOCOLATE FONDUE

Steps:

• In small saucepan over low heat melt butter.
• Remove from heat; immediately stir in cocoa.
• Add sugar and evaporated milk; cook over low heat, stirring constantly, until sugar is dissolved and mixture is smooth.
• Remove from heat; stir in vanilla.
• Serve warm with selection of fruit, marshmallows or small pieces of cake or cookies.