Chocolate Fondue Recipe - Cooking Index
Chocolate Fondue Recipe - Cooking Index
| 3/4 cup | 177ml | Heavy whipping cream - 1/4 cup reserved |
| To thin if fondue begins to thicken | ||
| 4 | Bittersweet chocolate bars - (3 1/2 oz ea) - chopped | |
| 2 tablespoons | 30ml | Frangelico or Amaretto liqueur - (optional) |
| 1/4 cup | 23g / 0.8oz | Finely-chopped hazelnuts or almonds - (optional) |
| Suggested Dippables | ||
| = (choose 3 or 4 of the following) | ||
| Hazelnut or almond biscotti | ||
| Salted pretzel sticks | ||
| Cubed pound cake | ||
| Sliced bananas | ||
| Stem strawberries | ||
| Sectioned navel oranges | ||
| Ripe fresh diced pineapple |
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.
This recipe yields 4 to 6 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C30) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.