| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
- 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
- 2 tablespoons Frangelico or Amaretto liqueur, optional
- 1/4 cup finely chopped hazelnuts or almonds, optional
- Hazelnut or almond biscotti
- Salted pretzel sticks
- Cubed pound cake
- Sliced bananas
- Stem strawberries
- Sectioned navel oranges
- Ripe fresh diced pineapple
Instructions
- Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
Reviews
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For those of us using the metric system that is 150 ml cream and to 100 g of 70 % chocolate. You can also heat the cream and chocolate together in the microwave for 2 min on medium power.
I ,add this recipe with the powdered sugar, cocoa and butter because I couldn’t find bittersweet bars. It turned out horrible. It was all grainy and lumpy and greasy. I’m not sure what I did wrong, but now I have alot left over and not sure how to fixit. At suggestions?
We made it without the liqueur and it was great! We didn’t have a fondue pot either and it stayed warm and melted.
It was a simple and delicious recipe, once I realized the chocolate quantity should be 3.5 ounces *TOTAL*, not per bar. So, the first time through was a disaster. Second time, worked like a charm.
YUM!! We used Callebaut semisweet callets (small discs that I found at Whole Foods, added Frangelico, and made it in a fondue pot. Absolutely perfect. We tried earlier with 72% dark chocolate and it was much too rich for us.
Our family Christmas meal theme for 2010 is French Foods and we all love fondu with cakes & fruit. I modified this recipe using 10 TBS cocoa, 10 TBS powered sugar with 3 TBS butter replacing the bittersweet chocolate. Amaretto liqueur adds softness to the strong chocolate mixture. Tripling the recipe will serve a dozen people.
This recipe worked well for me when I made a couple of chages. It worked better with a double boiler and adding a pinch of salt. I did add amaretto for flavor and would have used almond flavoring if I wasn’t adding alcohol. Never had the bitterness or lack of flavor some reviews mentioned and had no problem with consistency.
I’m not a very good cook… so I try to stick with “easy” recipes. This became a disaster for me. I tried to sweeten the mixture. Mistake! I may try it again with semi-sweet or milk chocolate.
This recipe was very good, but not as easy as I thought. I prefer just buying ready made chocolate. The simplist one I found is a liquid one I bought online.
I found it on Gourmetnut.