Classic Chocolate Fondue
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.
CostModerate
Total Timeunder 15 minutes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date, Family Get-together
Recipe Coursedessert
Dietary Considerationegg-free, peanut free, tree nut free
Moodfestive
Taste and Texturechocolatey, creamy, fruity, sweet
Type of Dishchocolate dessert
Ingredients
- 10 ounces bittersweet or semisweet chocolate
- 2/3 cup heavy (whipping) cream
- 2 tablespoons rum, kirsch, Kahlúa, or Cognac
- 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
Instructions
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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.
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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
