Chocolate Fondue (6) Collection

Discussion in 'Food and nutrition' started by Kathy Brooks, Dec 31, 2005.

  1. Kathy Brooks

    Kathy Brooks Guest

    Milk Chocolate Fondue
    Chocolate Marshmallow Fondue
    Orange Chocolate Fondue
    Almond Chocolate Fondue
    Choc-Rum Fondue
    Choc-Mint Fondue


    Milk Chocolate Fondue
    Serves 4

    8 oz milk chocolate
    1/2 cup cream
    2 tablespoons kirsch
    Fresh fruit, cake and biscuits for serving.

    Grate chocolate and put into fondue pot with cream.
    Stir well and heat gently, stirring until chocolate is melted.
    Add kirsch and blend.
    Serve with fresh fruit, cake and biscuits of your choice.

    Variations: Omit kirsch and substitute with 1-2 tablespoons of one of the
    following liqueurs: tia maria, creme de cacao or grand marnier. If the
    fondue is to be served to children, omit kirsch and, if liked, add a few
    drops peppermint, vanilla or orange essence.


    Chocolate Marshmallow Fondue
    Serves 4

    1/2 lb cooking chocolate
    1 3/4 cups cream
    1/2 cup sugar
    10 marshmallows
    1/4 teaspoon salt
    1 1/2 tablespoons Tia Maria
    Sponge fingers

    Melt the chocolate in a ceramic or earthenware fondue pot.
    Add the cream, sugar, marshmallows and salt and stir over a medium heat
    until the marshmallows are melted.
    Add the Tia Maria and serve with sponge fingers.


    Orange Chocolate Fondue
    Serves 4

    1/2 lb cooking chocolate
    1 cup cream
    1/4 teaspoon nutmeg
    1 tablespoon grated orange rind
    1 tablespoon orange juice
    Sponge fingers

    Break the chocolate into small pieces and mix with the cream in a ceramic
    or
    earthenware fondue pot. Cook, stirring constantly, until the chocolate
    melts and the mixture begins to boil.
    Stir in the nutmeg, orange rind and orange juice. Heat through.
    Serve with sponge fingers.


    Almond Chocolate Fondue
    Serves 4

    1/2 lb milk chocolate
    1 1/4 cups cream
    1 1/2 cups chopped almonds
    1 tablespoon brandy
    Macaroons or sponge fingers

    Break the chocolate into small bits and melt over a low heat in a ceramic
    or
    earthenware fondue pot.
    Stir in the cream and chopped almonds.
    Add the brandy and mix well.
    Serve with macaroons or sponge fingers.


    Choc-Rum Fondue
    Serves 4

    1/2 lb cooking chocolate
    1 1/2 cups cream
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1 1/2 teaspoon grated lemon rind
    3 tablespoons rum
    White bread cubes

    Break the chocolate into small bits and mix with the cream in a ceramic or
    earthenware fondue pot. Stir over a medium heat until the chocolate melts
    and the mixture begins to boil.
    Add the cinnamon, nutmeg, lemon rind and rum. Mix well.
    Serve with the white bread cubes.


    Choc-Mint Fondue
    Serves 4

    1/2 lb cooking chocolate
    1 1/4 cups cream
    1/2 cup icing sugar
    1 teaspoon peppermint essence
    1/4 teaspoon salt
    Sponge fingers

    Break the chocolate into small pieces and mix with the cream in a ceramic
    or earthenware fondue pot. Stir over a medium heat until the chocolate
    melts and the mixture begins to boil. Add the sugar, peppermint essence
    and salt and mix thoroughly. Serve with sponge fingers.


    --
    Rec.food.recipes is moderated by Patricia Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
     
    Tags:


Loading...