CHOCOLATE FONDUE THREE WAYS
Serves: 4
CHOCOLATE FONDUE THREE WAYS
Does it get any better than cool strawberries dipped into a pool of rich, creamy chocolate? I don’t think so! Chocolate fondue is easy to make and sexy to eat…perfect for Valentine’s Day. Use the best chocolate you can find (I like 70% cocoa) and experiment with dippers. If you think something will taste good dipped in chocolate, it probably will.
Ingredients
- 3 pounds of high-quality bittersweet chocolate, finely chopped
- 3 cups heavy cream
- 2 tablespoons Crème de Menthe
- 2 tablespoons of Frangelico
- 2 tablespoons Grand Marnier, Cointreau or Triple Sec
- 3 Pinches of Salt
FOR DIPPING:
- Fresh strawberries
- Pound cake, cut into bite-size pieces
- Shortbread cookies
- Biscotti
- Pretzels
- Dried Apricots
- Coconut macaroons
- Bananas
- Marshmallows
- Donut Holes
- Small Squares of Waffle
- Frozen Cheesecake bites
- A small bowl of chopped Toasted Almonds or Toasted Coconut for garnish
Instructions
- Place 1 pound of chocolate in each of three small pots or bowls. In a saucepan, heat the cream. When the cream comes to a boil, remove it from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and add a dash of salt to each. Whisk until smooth. Serve the fondues with the various dippers and roll the chocolate-coated bites in toasted almonds and/or coconut before devouring.