Chocolate Fondue
In the fall and winter months, use apples and pears for dippers.
3/4 cup heavy whipping cream
3 tablespoons orange liqueur, brandy, or rum
12 oz to 16 oz good quality milk or dark chocolate broken in chunks
2 medium bananas, peeled and sliced 3/4 inch thick
1-1/2 cups strawberries, cubed apples, or seedless grapes
1-1/2 cups 1-inch cubes fresh pineapple (or use canned pineapple chunks, well drained)
pound cake or madelines, cut into 3/4-inch cubes
In batter bowl, combine cream and liqueur. Add chocolate chunks and microwave on high 1 minute. Stir well. Microwave another 30-60 seconds, or until chocolate melts. Transfer to a fondue pot or warmer using low to medium flame.
To serve, spear fruits or pound cake and dip into hot chocolate mixture with fondue forks or long bamboo skewers. Makes 6 to 8 servings.
Recipe created 1995-01-01.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.