Chocolate Fondue & White Chocolate Fondue Recipes
A Fun, Easy, Popular Dessert For Any Occasion
Page 1: Chocolate Fondue Recipe
CAPSULE REPORT: So easy to make, these two recipes from the brownie makers at Sugardaddy’s Sumptuous Sweeties make us wonder why we don’t have chocolate fondue more often. Treat the family. Call up some friends to get together for a fondue party featuring both recipes below—for chocolate fondue and white chocolate fondue. This is Page 1 of a three-page article. Click on the black links below to visit other pages.
Chocolate fondue is an exciting dessert: rich, luscious, sexy. It has appeal to children and adults alike (don’t call it sexy in front of the kids, though). Chocolate fondue is so simple to prepare: Why don’t we have it more often? It’s light enough to provide a small amount of sweetness at the end of a meal (fresh fruit dipped in just a tiny bit of chocolate), and lavish enough to cure anyone’s hankering for a chocolate hoe-down.
What could be better than chocolate fondue? A pot of white chocolate fondue, right next to it! The key to good fondue is good chocolate, and good dippers. And good company, of course—fondue is a dish to share.
Chocolate Fondue Recipe
- 1 cup heavy whipping cream (reserve 1/4 cup to thin if the fondue
begins to thicken)
- 1 pound bittersweet chocolate, chopped
- 2 tablespoons Amaretto or Kahlua liqueur (optional)
- 1/4 cup finely-chopped nuts such as walnuts or almonds (optional)
- Heat 3/4 cup cream in a heavy non-reactive saucepan or in double-boiler over moderate heat, until the cream comes to a simmer.
- Remove the pan from the heat and add the chocolate. Let the chocolate stand in the hot cream 3 minutes to soften, then whisk the chocolate together until smooth.
- Stir in the liqueur and/or chopped nuts and transfer the fondue to a fondue pot. If you don’t have a fondue pot or a brazier, use a ceramic bowl on a rack above a lit votive or tea candle.
- If the fondue becomes too thick, stir in the reserved cream, 1 tablespoon at a time, to the desired consistency.
Like any recipe, your chocolate fondue will taste better when you use the finest ingredients. White chocolate is especially dicey: some of less expensive brands are made with vegetable oil instead of cocoa butter, which is one of the reasons some people don’t like white chocolate—the vegetable oil versions lack the flavor of chocolate, which, in white chocolate, comes from the cocoa butter because no cocoa solids are used. Read the label before you buy the chocolate, and avoid any chocolate that contains vegetable oil.
Use good chocolate—not the cheap stuff—to make chocolate fondue. Shown above, DeBrand chocolate bars.
Continue To Page 2: White Chocolate Fondue Recipe
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