Wednesday, April 6, 2011

Chocolate Fondue

8 ounces good dark chocolate, chopped (not below 60 percent cocoa, Valrhona brand preferred)
8 ounces heavy cream, scalded
1 stick butter, room temperature
cognac or liqueur (Kahlua, Grand Marnier, etc.)

Dipping foods: pound cake, fresh and dried fruits (pineapple, bananas, apples, apricots, pears, strawberries, etc.), marshmallows, potato chips, pretzels

Preparing the fondue:
Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.

Whisk in the butter, then add the cognac or liqueur, to taste, until well combined.

Pour the mixture into a fondue pot. Dip fruits/cake into the fondue using fondue forks.

Makes about 2 cups


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP