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Chocolate Fondue

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Ingredients

Adjust Servings:
10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped into small pieces
1/2 - 3/4 1/2-3/4 cup half-and-half (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter) or 1/2-3/4 cup heavy cream (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter)
1/2 teaspoon vanilla extract

Nutritional information

21
Calories
10 g
Calories From Fat
1.1 g
Total Fat
0.7 g
Saturated Fat
4.3 mg
Cholesterol
15 mg
Sodium
1.5 g
Carbs
0 g
Dietary Fiber
0.1 g
Sugars
1 g
Protein
67g
Serving Size

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Chocolate Fondue

Features:
    Cuisine:

    I added creamy peanut butter to this recipe. I melted the peanut butter and didn't use unsalted butter. The end result was fantastic and delicious.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Fondue, Fondues are a great excuse for a party , Good recipe used Ghirardelli chocolate and it turned fudgy when it all melted together Not sure why, used a chocolate melter It tasted awesome though Will remember it! Also, 400g=14 1 ounces in case you don’t use the metric system :), If you haven’t had chunks of pineapple dipped in this you have to try it that’s our favorite


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    Steps

    1
    Done

    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.

    2
    Done

    Stir Until Smooth.

    3
    Done

    Add More Liquid If the Sauce Seems Too Thick or Look Curdled.

    4
    Done

    Remove from the Heat and Stir in the Vanilla.

    5
    Done

    Use Warm Fondue Immediately or Set Aside Until Needed and Rewarm Briefly.

    6
    Done

    Have Forks, Skewers, or Pretty (or Goofy) Swizzle Sticks Available For Guests to Dip With.

    7
    Done

    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.

    8
    Done

    Leftover Sauce Keeps Several Days in the Refrigerator.

    9
    Done

    It Is a Prefect Topping For Ice Cream.

    10
    Done

    Note: This Is a Versatile Recipe That Can Be Tailored to Your Taste and the Type of Chocolate You Are Using.

    11
    Done

    For the Most Intense Chocolate Fondue, Use Milk, Rather Than Half-and-Half or Cream, and Omit the Butter.

    12
    Done

    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.

    13
    Done

    Butter or Cream Results in a Softer, Mellower Chocolate Flavor.

    14
    Done

    Ideas For Dipping: Kumquats or Segments of Seedless Clementines, Oranges, or Ruby Grapefruit- If Possible, Separate the Citrus Into Segments Without Breaking the Membrane.

    15
    Done

    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.

    Avatar Of Raya Mcpherson

    Raya Mcpherson

    Vegan chef specializing in vibrant and creative plant-based dishes.

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