Godiva Chocolate Caramel Dulce De Leche Fondue Recipes

GODIVA CHOCOLATE CARAMEL DULCE DE LECHE FONDUE

Steps:

• Make the dulce de leche:.
• Pour sweetened condensed milk into top of double boiler. Place over boiling water. Turn heat to low and simmer 1 1/2 hours or until thick and caramel-colored, stirring occasionally.
• Whisk until smooth. Keep warm.
• Make the chocolate caramel cream:.
• Heat sugar and water in small saucepan. Bring mixture to a boil. Cook without stirring until syrup becomes caramel color. Remove from heat and gradually stir in heavy cream.
• Return to heat and stir until syrup is dissolved. Remove from heat.
• Break up chocolate and add to cream mixture. Let stand 1 minute. Whisk until smooth. Gradually stir in butter and salt.
• To serve: Whisk warm dulce de leche into chocolate caramel cream until smooth. Pour into fondue pot to keep warm. Serve with fruit, pound cake cubes and/or Godiva demitasse pieces. Makes about 2 1/2 cups.

DULCE DE LECHE - FUDGE-LIKE VANILLA CARAMEL - IT'S SINFULLY WOND

Steps:

• Heat to water in simmer in a double boiler.
• Place sweetened, condensed milk and flavoring in the top of a double boiler and cook for about two hours yes 2 hours , stirring every five minutes. It would be good to set a cooking timer to remind you when to return to the kitchen and stir.

GODIVA CHOCOLATE FONDUE

Steps:

• Heat heavy cream in a saucepan over low-medium heat until hot but not simmering.
• Add chocolate and stir until melted.
• Add vanilla and stir.
• Transfer to fondue pot and serve with fresh fruit and pound cake.
• Substitute vanilla with orange liqueur, kirsh or framboise for extra flare.

CHOCOLATE CARAMEL FONDUE

Steps:

• Melt caramels with 1/2 c cream.
• Add chips and save marshmallow cream for last.
• Use remaining cream to control thickness of fondue.
• Place fondue in electric fondue pot on low.
• We add 1/2 c loosely chopped pecans to make a turtle fondue.
• Serve with bananas, strawberries, angel food cake, bite size brownies, mini chocolate chip cookies, marshmallows, pretzels, apples etc.

MOLTEN DULCE DE LECHE CAKES

Steps:

• Preheat oven to 425 degrees F. Butter and flour 6 (4 oz) ceramic ramekins; transfer to a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes.
• Add dulce de leche; beat until well blended, then gradually add 2 1/2 tablespoons flour; beat until well blended. Divide batter among ramekins.
• Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12-14 minutes.
• Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.