Chocolate Fondue
Chocolate Fondue
Chocolate Fondue



Chocolate Fondue

1/2 cup cream
1 lb of semisweet chocolate (I use chocolate chips)
3 Tablespoons Kirsch (optional)

Warm cream in saucepan on stove. Add chocolate a little at a time,
stirring constantly with a wooden sppon. Stir until chocolate is melted
and well blended. Add Kirsch if desired. Pour into crock to keep warm and
serve.
Serve with cut up pound cake, angel cake or croissants as well as a
variety of fruits. Any fruit that will stay on the fork long enough to be
dipped will work. Favorites are satsuma orang sections and bananas



Chocolate Fondue

4 (1 oz.) blocks unsweetened baking chocolate
1 cup light cream
1 cup sugar
1/4 cup creamy peanut butter
1 1/2 tsp. vanilla

Combine chocolate and cream in medium saucepan. Cook over low heat,
stirring constantly, until chocolate melts and mixture is smooth. Add
sugar and peanut butter; continue cooking until slightly thickened. Remove
from heat; stir in vanilla. Pour into fondue pot or chafing dish. Serve
warm with Fondue Dippers.

Fondue Dippers:

In advance, prepa Angel food cake Strawberries Grapes Pineapple chunks
Mandarin orange segments Cherries Fresh fruit slices
Drain fruit well. Brush fruit with lemon juice.



Chocolate Fondue

8 squares (8 ounces) semisweet chocolate
1 14-ounce can sweetened condensed milk
1/3 cup milk
Assorted fondue dippers (angel cake or pound cake squares, or banana or
pineapple chunks, strawberries, or marshmallows)
In a heavy saucepan melt chocolate over low heat. Stir in sweetened
condensed milk and regular milk till well combined. Heat through. Transfer
to a fondue pot; place over fondue burner. (If mixture becomes too thick,
stir in a little more milk.) Spear desired fondue dipper with a fondue
fork; dip into fondue. Makes 8 servings.

Coffee Fondue: Prepare Chocolate Fondue as above, except dissolve 2
tablespoons instant coffee crystals in the 1/3 cup milk; stir into
chocolate mixture. Continue as directed.


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