Quick 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).

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!

JOAN'S QUICK CHOCOLATE FONDUE

Steps:

• Microwave chocolate chips & syrup at 50% power for 1 1/2 - 2 minutes in a heat proof serving bowl.
• Stir in milk, liqueur and cinnamon.
• Microwave 3 additional minutes on medium heat, stirring after each minute.
• Keep warm over candle or in chafing dish. Serve with fruit, cookies, pound cake, or anything you wish to dip in warm chocolate.

EASY CHOCOLATE FONDUE

Steps:

• Gather the ingredients.
• If you have a fondue pot, prepare it according to the manufacturer's instructions and set it on the stand.
• In a large saucepan over medium-low heat, warm the cream until hot, but not simmering.
• Add the chocolate and stir just until melted and smooth.
• Remove from the heat and stir in the vanilla.
• Pour the chocolate fondue into the fondue pot and set it up over the heat.
• Serve with your choice of the selected dippers.

CLASSIC CHOCOLATE FONDUE

Steps:

• Prep fruit and cake.
• In a sauce pan, slowly heat whipping cream until bubbles form around the edges.
• Remove pan from heat; whisk in chopped chocolate until mixture is smooth.
• Stir in vanilla and, if desired, add liqueur.
• Transfer mixture to a fondue pot and keep warm over low heat.