CHOCOLATE BAR FONDUE
A rich chocolate fondue with a little coffee kick. Serve with fruit, or pieces of leftover cake on skewers.
Provided by sal
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 20m
Yield 48
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.
Nutrition Facts : Calories 122 calories, Carbohydrate 11.4 g, Cholesterol 12.8 mg, Fat 7.8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 17.1 mg, Sugar 9.7 g
CHOCOLATE FONDUE
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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.
MARS BAR CHOCOLATE FONDUE
If you have a sweet tooth, then I guarantee you will become addicted to this. The idea came from a restaurant that has since closed down called "The Fondue Pot" in Reading. People used to come for miles around to eat this and it's so simple. After advice, I feel I should state that you should only use British Mars Bars as apparently American ones are completely different.
Provided by Janette1
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop up the Mars bars and over a very low heat melt while stirring occasionally.
- When fully melted, add the single cream in small amounts, keeping the heat very low until there are no lumps and the mixture can coat the back of a spoon.
- Pour into a fondue pot or any bowl and serve eating with banana slices, dried apricots and marshmallows. Watch how fast this disappears!
Nutrition Facts : Calories 599.9, Fat 36.2, SaturatedFat 15.5, Cholesterol 62, Sodium 197.3, Carbohydrate 65.2, Fiber 2, Sugar 52.2, Protein 9.9
QUICK CHOCOLATE FONDUE
Make this delicious hot chocolate dipping sauce in just a few minutes and enjoy it as if it were created in a 4-star restaurant -- maybe more! I like to eat it in a warm bubble bath with candles for ambiance! (Can't do that in a restaurant!)
Provided by Loves2Teach
Categories Dessert
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Break the chocolate bar into chunks-- the smaller the chunks, the smoother, faster and easier the chocolate will melt.
- Heat the half-and-half in a non-stick saucepan on a low flame while adding the chocolate, stirring constantly until chocolate is melted to the consistency you desire.
- Use more half-and-half for thinner fondu, less for thicker.
- Be careful not to over-cook because the chocolate will form a film which may taste bitter if reblended into mixture.
- Serve in a chocolate fondu pot (reasonably priced at Target. com) or in a ceramic bowl (to hold the heat longer).
- The fondu pot is better because it allows you to keep chocolate warm with a tea light.
- Dip fruit into chocolate and enjoy!
- Notes: If you do not have fondu forks, you can use bamboo skewers.
- I cut them in half for ease of use.
- Arrange and serve the fruit on a pretty platter.
- This makes the experience that much more delightful.
- Dried fruits, nuts and popcorn are delicious dippers, too!
- Chocolate fondue goes very well with dry champagne, full-bodied red wines and crisp, dry white wines.
- Enjoy!
Nutrition Facts : Calories 583.2, Fat 34.1, SaturatedFat 17, Cholesterol 37.7, Sodium 94.9, Carbohydrate 60.7, Fiber 3.4, Sugar 51.2, Protein 8.8
CHOCOLATE FONDUE
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "A simple party dessert which is a year-round opportunity to use the season's best and ripest fruit." My comments submitted as a review when I first tried it were, "Excellent chocolate fondue. I cut the recipe in half and prepared it with Ghirardelli Semi-sweet chocolate and heavy cream. Hubby and I ate an entire pound of strawberries dipped in this luxury while watching movies tonight." I have made this many times since for just Hubby and I, and for guests. It is a very good chocolate fondue.
Provided by Ms B.
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
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).
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