| Chocolate Fondue
2 to 3 small Hershey chocolate bars
2 to 3 tablespoons of fresh cream
1 to 2 tablespoons of Brandy
1/2 tablespoon of instant coffee
Pinch of cinnamon or cloves
Dissolve chocolate over very low heat. Add remaining ingredients and sweeten to taste. Serve with fruits or pound cake. |
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Chocolate Fondue 2
One (12 oz.) semi-sweet chocolate bits
2/3 cup of sour cream
1/4 cup of coffee liqueur, orange liqueur, or mint liqueur (or flavoring)
1/4 to 1/2 cup of evaporated milk or cream
In heavy saucepan or fondue pot. Melt chocolate with sour cream over low heat. Stir until smooth. Stir in liqueur. Thin as necessary with cream or evaporated milk. Keep warm over low heat. Serve with a variety of fresh fruit (strawberries, pineapple, apple, kiwi, banana, etc.) Also good with ladyfingers, angel food cake, or pound cake. Fruit and cake are cut into serving size. Each guest dips his own fruit using a fondue fork. Chocolate Fondue 3 12 ounces of fine quality sweet chocolate
3/4 cup of heavy whipping cream
1 to 2 tablespoons of brandy or cherry liqueur
2 apples, peeled, cored, and cut into wedges
3 bananas, sliced
2 cups pieces of pound or angel food cake
2 cups of fresh strawberries, halved
1 cup of pineapple chunks Heat the chocolate and cream together in heavy saucepan, cook over low heat, stirring constantly, until the chocolate is melted and mixture is smooth. Remove from heat. Stir brandy or cherry liqueur into chocolate mixture, mix until well blended. Keep chocolate mixture warm in fondue pot. Let your guests dip apples, bananas, cake pieces, strawberries, and pineapple chunks into the chocolate. Serves 6 to 8 |
