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 FONDUE

Steps:

• 1. In medium pan, mix the sugar and 1/4 cup of water. Cook over medium low heat, stirring til sugar dissolves. Increase heat to medium and cook without stirring, swirling the pan and occasionally brushing down the sides with a wet pastry brush to remove any sugar crystals, til syrup turns a medium dark amber, about 3 minutes.
• 2. Carefully pour in the warm cream, stirring til caramel is dissolved and smooth. The cram will bubble up. Stir in rum and salt. Increase heat to medium high and boil, stirring occasionally til caramel cream or dulce de Leche is smooth and thick enough to coat the back of a spoon, about 10 minutes.
• 3. Carefully transfer to a ceramic or enameled cast iron fondue pot. Regulate the heat under the pot, if possible, so that the fondue remains warm, not hot. Serves 6 to 8 or makes 2 cups.

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.