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Wednesday, February 2, 2011
♡ ; Chocolate Fondue @ 6:31 PM
This month, I am going to create a "♡ SERIES" for chocolate lovers in this season, so that everyone could enjoy the sweetness from chocolate and enjoy some time with your loved ones in this special month.
Today, the recipe is one of my favourite desserts, chocolate fondue. The last time I had chocolate fondue was at Fairmont Banff Springs's Toblerone Chocolate Fondue. Although it was a very expensive chocolate fondue that one can make for a very cheap price, it was delicious. Here, I am going to post a simple version on chocolate fondue with recommended fruits and dippables to make this chocolate fondue much more appetizing and satisfying to everyone. I hope all of you will like it!
Stay tune for more chocolate recipes!
Ingredients:
- 3/4 cups heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
- 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
- 2 tbsp Frangelico or Amaretto liqueur (optional)
- 1/4 cup finely chopped hazelnuts or almonds (optional)
Suggested Dippables, choose 3 or 4 selections of the following:
- Hazelnut or almond biscotti
- Salted pretzel sticks
- Cubed pound cake
- Sliced bananas (frozen is best)
- Stem strawberries
- Sectioned navel oranges
- Ripe fresh diced pineapple
Direction:
1. 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.
2. 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 think, stir in reserved cream, 1 tablespoon at a time to desired consistency.
3. Arrange your favourite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
