Chocolate Fondue Duet Recipes

CHOCOLATE FONDUE

Steps:

• Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy.
• Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.

CHOCOLATE FONDUE DUET

Steps:

• Mix semi-sweet chocolate, corn syrup and 2 Tbsp. of the cream in microwaveable bowl. Microwave on MEDIUM (50%) 1 to 1-1/2 min. or until chocolate is completely melted when stirred.
• Add white chocolate and remaining 2 Tbsp. cream to another microwaveable bowl. Microwave 1 to 1-1/2 min. or until chocolate is chocolate is completely melted when stirred.
• Place small serving bowl on serving plate. Pour both chocolate mixtures into bowl at same time. Serve as a warm dip with assorted cut-up fresh fruit, cookies, JET-PUFFED Marshmallows, pound cake cubes and/or pretzels.

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).

CHOCOLATE FONDUE

Steps:

• In a fondue pot over low heat, melt chocolate with sour cream, stirring. Add liqueur or coffee. Stir in cream until mixture reaches desired thickness; just thick enough to coat and cling to fruit. Keep warm over low heat. Serve with the fruit and pound cake.
• Serving suggestion: A selection of skewered, sliced fresh fruit, especially strawberries, finger bananas, cherries, pineapple, large marshmallows and cubes of pound cake.

CHOCOLATE FONDUE

Steps:

• Melt the chocolate over a double boiler until smooth. Remove to a fondue pot and dip any or all of the above ingredients in the chocolate and enjoy.

CHOCOLATE FONDUE

Steps:

• Combine the chocolates, heavy cream, butter and vanilla in a microwave-safe bowl. Microwave 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is just melted. Whisk until smooth and glossy.
• Transfer to a fondue pot and keep warm over low heat. Serve with pound cake.

CHOCOLATE DESSERT FONDUE

Steps:

• In a small saucepan, bring the sugar, water and corn syrup to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring frequently. , In a small bowl, combine the cocoa, cream and half of the syrup mixture until smooth; return to the pan. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes. Stir in chopped chocolate until melted. Serve warm with fruit or cake for dipping. Refrigerate leftovers.