Chocolate Orange Fondue And Stem Strawberries Recipes

SAMBUCA CAKE WITH STRAWBERRIES, WHIPPED CREAM AND SHAVED CHOCOLATE

Steps:

• Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.
• Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.
• Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.
• Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

CHOCOLATE ORANGE FONDUE AND STEM STRAWBERRIES

Steps:

• When you are a few minutes away from serving dessert, place a medium sauce pot filled with 2 or 3 inches of water on the stove to come up to a boil. When water boils, reduce heat to simmer and cover pot with a metal bowl. Bowl should not touch water. Add chocolate and cream and melt together, about 5 minutes. Stir in orange liqueur. Transfer chocolate dip to a fondue pot and set strawberries alongside or, dip stem strawberries and arrange on a plate, serving them immediately.

CHOCOLATE ORANGE FONDUE

Steps:

• For serving: pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream, zest, coffee, and liqueur and stir constantly until the chocolate is melted and smooth. Transfer the mixture to a fondue pot and serve warm with pound cake, doughnuts, strawberries, bananas or pretzels.

TIPSY TRIPLE-CHOCOLATE SHAKES AND STRAWBERRIES

Steps:

• Working in 2 batches, blend the chocolate liqueur with ice cream and chocolate milk until thick but smooth. Pour shakes into tall glasses and garnish with whipped cream. Use a vegetable peeler to shave dark chocolate on top. Serve 2 large stem berries alongside for dunking and serve with straws and long spoons on plates to catch the drips!

CHOCOLATE FONDUE

Steps:

• Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

BITTERSWEET CHOCOLATE-ORANGE FONDUE

Steps:

• Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
• Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.

WARM STRAWBERRY FONDUE

Steps:

• In a food processor, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. , Pour into saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with cake and fruit.

ORANGE CHOCOLATE FONDUE

Steps:

• In a heavy saucepan, combine both chocolates and cream; cook and stir over low heat until smooth. Stir in orange juice concentrate; keep warm. Serve with cake and fruit.