Modern Chocolate Fondue

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Eleanor Rose

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Looking for a love drug or aphrodisiac? Well look no further than chocolate fondue. Nothing is more romantic when you want to impress your sweetie!

Chocolate Fondue:

Ingredients:
1 cup heavy whipping cream (reserve 1/4 cup to thin if the fondue begins to thicken)
1 pound bittersweet chocolate, chopped
2 tablespoons Amaretto or Kahlua liqueur (optional, but don't skip it)
1/4 cup finely-chopped nuts such as walnuts or almonds (optional)

Preparation:
Heat 3/4 cup cream in a heavy non-reactive saucepan or in double-boiler over moderate heat, until the cream comes to a simmer.

Remove the pan from the heat and add the chocolate.

Let the chocolate stand in the hot cream 3 minutes to soften, then whisk the chocolate together until smooth.

Stir in the liqueur and/or chopped nuts and transfer the fondue to a fondue pot. If you don’t have a fondue pot or a brazier, use a ceramic bowl on a rack above a lit votive or tea candle.

If the fondue becomes too thick, stir in the reserved cream, 1 tablespoon at a time, to the desired consistency.


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White Chocolate Fondue:


Ingredients:
1 cup heavy whipping cream (reserve 1/4 cup to thin if the fondue begins to thicken)
1 pound white chocolate, chopped
2 tablespoons Frangelico or Grand Marnier (optional, but don't skip it)
1/4 cup finely-chopped nuts such as hazelnuts, pistachios or almonds (optional)

Preparation:
Heat 3/4 cup cream in a heavy non-reactive saucepan or in double-boiler over moderate heat, until the cream comes to a simmer.

Remove the pan from the heat and add the chocolate.

Let the chocolate stand in the hot cream 3 minutes to soften, then whisk the chocolate together until smooth.

Stir in the liqueur and/or chopped nuts and transfer the fondue to a fondue pot. If you don’t have a fondue pot or a brazier, use a ceramic bowl on a rack above a lit votive or tea candle.

If the fondue becomes too thick, stir in the reserved cream, 1 tablespoon at a time, to the desired consistency.


Source: Sugardaddy’s Sumptuous Sweeties
 
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