CHOCOLATE FONDUE THREE WAYS

Serves: 4
CHOCOLATE FONDUE THREE WAYS

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

  1. 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.
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