Friday, February 11, 2011

Chocolate Fondue

There’s no dessert that screams Valentine’s Day more than a pot of bubbling chocolate fondue. To make your fondue experience super memorable, serve the melted chocolate with an exciting array of dippers. Think outside of the box and offer slices of bananas, salted pretzels or even dried apricots.

Chocolate Fondue
Yields ½ cup

1 pint fresh strawberries, washed, dried and hulled
1 pint fresh raspberries
2 bananas, peeled, cut into 2 to 2 ½ inch slices
12 ounces thick, salted pretzels
4 ounces dried apricots
6 ounces roasted, salted almonds
4 to 6 recipes Enriched Chocolate Sauce, recipe follows

Arrange all of the fondue elements on a platter.

Serve Enriched Chocolate Sauce warm with the fondue elements.

Enriched Chocolate Sauce
½ cup heavy cream
2 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter
4 ounces semisweet chocolate
2 teaspoons dark rum
1/8 teaspoon grated orange zest

In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving.

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