← Back to Search Results
French, Swiss
 Classic Chocolate Fondue

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Top-quality chocolate provides an elegant richness to this ever-popular dessert fondue, whose character can be altered subtly with your choice of spirits. Serve chocolate fondue with a mix of fruits and squares of angel food cake or pound cake. Or, for a divine treat, offer tiny frozen cream puffs filled with ice cream. Remember to set the fondue over low heat so the chocolate does not scorch. This recipe makes a thick sauce; if desired, thin it with an extra tablespoon or two of cream.

Yield: Makes 1¾ cups, or 6 servings

Ingredients

  • 10 ounces bittersweet or semisweet chocolate
  • 2/3 cup heavy (whipping) cream
  • 2 tablespoons rum, kirsch, Kahlúa, or Cognac

Dippers:

  • Strawberries
  • Banana chunks
  • Mandarin orange segments
  • Pineapple chunks
  • Angel food cake or pound cake, cut into 1-inch cubes
  • 1-inch cream puffs, filled with vanilla ice cream and frozen hard

Directions

Cut the chocolate into ½-inch pieces. In a fondue pot over low heat, combine the chocolate, cream, and rum, Stir until the chocolate is melted and the mixture is smooth, Keep warm over low heat.

Arrange the dippers on a serving platter and set it next to the fondue pot. Spear the morsels with fondue forks and swirl them in the warm sauce.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information does not include dippers.

336kcal (17%)
32mg (3%)
0mg (0%)
109mcg RAE (4%)
194mg
56mg
3g
28g
3g
33g
36mg (12%)
16mg (1%)
14g (72%)
24g (37%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
food-to-live-by Food to Live By
by Myra Goodman
amor-y-tacos Amor Y Tacos
by Deborah Schneider
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
mom-a-licious Mom-a-Licious
by Domenica Catelli
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
living-raw-food Living Raw Food
by Sarma Melngailis
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?