Recipe: Chocolate Fondue Collection (8)

Chocolate Fondue
Serves: 4
6 ounces unsweetened baking chocolate
squares
1 1/2 cups sugar
1 cup light cream
1/2 cup butter
1/8 teaspoon salt
3 tablespoons cream de cacao or
coffee-flavored liqueur
Angel cake cut into bite-size chunks
marshmallows
Fruits (such as bananas, strawberries,
maraschino cherries, or pineapple)

Place chocolate in slow-cooking pot. Cover and
heat on high for about 30 minutes or until chocolate
melts. Stir in sugar, cream, butter, and salt. Cook
on high, stirring constantly, for about 10 minutes or
until blended. Add creme de cacao. Turn control to
low. Spear angel cake chunks, marshmallows or
fruits with fondue fork. Dip into chocolate mixture.
Keep chocolate hot in slow-cooking pot.
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Basic Chocolate Fondue
1/2 Cup Cream
1 Pound Milk Chocolate (Bar Or Bulk)
3 Tablespoons Kirsch, Cointreau, Or Brandy optional

Warm cream in saucepan over low heat. Stirring constantly, add the
chocolate, broken into small pieces. Continue stirring until chocolate is
melted and well blended. Add liquor or brandy, if desired. Serve in fondue
dish over candle or very low heat. Offer a choice of fruit to dunk.
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Chocolate Honey Fondue Serves 6-10
Things to dip in fondue:
Dried Fruits (apricots, apples, pears, raisins)
Fresh Fruits (apples, pears, strawberries, raspberries, blackberries, kiwi, oranges, star fruit, bananas, pineapple,
mango, etc.)
Cubes of Cake
Whole Shelled Nuts

2 - 3.5 oz. bars of Toblerone dark chocolate (this is the European chocolate that has honey nougat mixed in it)
3 oz. dark chocolate
1/2 cup heavy whipping cream
3 T Grand Marnier
2 T honey

Place all ingredients in the fondue pot. Melt, stirring constantly over low heat. When chocolate is melted and mixture is smooth, start dipping!
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Chocolate Fondue Extraordinaire
About 2 1/2 cups, about 8 servings

1 (3-ounce) package cream cheese, or reduced-fat cream cheese, at room temperature
1/2 cup half-and-half (See note)
16 ounces bittersweet or semi-sweet or milk chocolate or sweetened white chocolate broken in small pieces.
1/2 cup Cherry Herring, or orange, or coffee, or chocolate, or almond liqueur, or brandy (See note)
Bite-size pieces of pound cake or angel food cake, or marshmallows, or bite-size chunks of fresh pineapple or melon ofchoice, or apple or pear wedges, or orange segments, or whole strawberries, or sweet cherries of choice as dippers

Beat cream cheese until smooth. Add half-and-half, beating constantly, pour cheese mixture into electric fondue pot, set at low temperature. Add chocolate pieces, a few at a time, stirring constantly until sauce is thick and smooth. Stir in liqueur.Serve bite-sized pieces of pound cake, chunks of angel-food or sponge cake, big marshmallows or fresh fruit for dipping.
NOTE: May substitute 1/2 cup milk or reduced-fat or skim milk, if desired.
NOTE: May omit liqueur or brandy; add 1/2 cup additional half-and-half or milk or reduced-fat or skim milk to fondue mixture
NOTE: If an electric fondue pot is not available, use a regular fondue pot set over a flame or the top of a double boiler over hot water.
VARIATION: Chocolate Mint Fondue: Substitute 3 or 4 tablespoons creme de menthe for the Cherry Herring. For a mintier fondue, substitute 1 (8-ounce) package mint-flavored chocolate pieces for 1 package milk chocolate or add 1/2 to 1 teaspoon mint flavoring.
NOTE: Both variation mixtures are great for big marshmallows, pound-cake cubes, doughnut or banana chunks, or large fresh Bing or Ranier or maraschino cherries or strawberries.
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Chocolate Fondue a la Chalet Suisse
Servings: 4

3 3-oz bars Toblerone
1/2 c Light or heavy cream
2 T Kirsch, brandy or Cointreau

(This recipe was invented in the 1950's at the New York restaurant of Konrad Egli (apparently at the instigation of someone affiliated with the NY branch of the Swiss National Tourist Board.) Konni is now retired, and Chalet Suisse
is unhappily long gone: but the dessert lives on.)

Break the Toblerone into separate triangular pieces. Combine all the
ingredients in a saucepan or small chafing dish. Stir over *low* heat
until the chocolate is melted and smooth. Serve in a chafing dish over
low heat.
For dunkables, serve each person a plate with one, or a combination, of
the following:
Angelfood cake, or ladyfingers, cut in chunks
Orange or tangerine slides, strawberries, bananas
Profiteroles of puff pastry
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Chocolate fondue
4 tbsp. Dutch cocoa powder (Hershey's is fine!)
4 sticks butter
1 cup sugar
1 cup molasses
1 tsp. salt

Heat the butter in the pot and clarify. To it add the cocoa powder, very
slowly, as it will tend to clump if you are stirring rapidly and pouring
slowly. Then add the sugar and whip until sugar caramelizes (until there
is no more gritty texture--you may use powdered sugar too, but this also
tends to clump). Then add the molasses --very slowly-- and the salt. Mix
until creamy and slowly bubbly.
Eat the fondue with strawberries, small pieces of apple, or pound cake.
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FUDGY CHOCOLATE FONDUE

1/2 cup butter
1/2 cup cocoa
3/4 cup sugar
1/2 cup cream
1 teaspoon vanilla

Melt butter; remove from heat. Add cocoa, sugar, and cream. Heat
until smooth. Remove from heat and stir in vanilla.

Serve with strawberries, sliced bananas, chunks of pound cake...
EXPERIMENT!
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CHOCOLATE RUM FONDUE Serves 4.

200g/7oz plain chocolate
1 1/2 tbsp (white) rum
1 oz butter
2 tbsp greek yogurt
1/4 pint whipping/double cream
fruit pieces or marshmallows to dip

Melt rum, chocolate and butter together in a pan on low heat.
Remove from heat, and stir in yogurt and cream.
Serve with fruit pieces/marshmallows
Note - instead of the rum and chocolate you can substitute
Toblerone to give a sweeter fondue. You can also add extra
nuts if you like.