Tropical Chocolate Fondue 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.

HEALTHY CHOCOLATE FONDUE

Steps:

• mash the avocado.
• steam and puree the carrots down to 1/4 C.
• warm the coconut oil until it melts.
• add the avocado & carrot purees.
• add sugar, cocoa powder, protein powder, and vanilla.
• whisk until smooth.

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).

LOW FAT CHOCOLATE FONDUE

Steps:

• Mix cornstarch and water in a small saucepan.
• When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute.
• Pour into fondue pot to keep warm.

CHOCOLATE CARAMEL FONDUE

Steps:

• Melt ingredients on stove top over med. heat, stirring until mixture is melted and smooth. Place in fondue pot and watch closely so that it doesn't boil or scorch.
• Serve with dippers such as: strawberries, bananas, pretzels, pound cake or angel food cake, marshmallows, dried fruit. etc.

TROPICAL CHOCOLATE FONDUE

Steps:

• In a mixing bowl, stir together the orange juice and coconut extract.
• Add the strawberries, pineapple, and bananas; carefully toss to coat.
• Cover and refrigerate for 30 minutes to marinate.
• In a saucepan, add the chocolate, sweetened condensed milk, and marshmallows over low heat.
• Stir until the chocolate and marshmallows are melted and the mixture is completely smooth.
• In a small bowl or custard cup, add the coffee and hot water; let coffee dissolve.
• Add coffee mixture to chocolate mixture; stir to blend.
• Pour mixture to a heated fondue pot; stir occasionally if needed.
• Serve with marinated fruit for dipping**Fruit can vary according to season; this is good with apples, pears, peaches, nectarines, and berries.