Chocolate Fondue

By á-170456

Ingredients

• 3/4 cup heavy whipping cream 1/4 cup reserved
• to thin if fondue begins to thicken
• 4 bittersweet chocolate bars - (3 1/2 oz ea) chopped
• 2 tablespoons Frangelico or Amaretto liqueur (optional)
• 1/4 cup finely-chopped hazelnuts or almonds (optional)
• SUGGESTED DIPPABLES: (choose 3 or 4 of the following)
• Hazelnut or almond biscotti
• Salted pretzel sticks
• Cubed pound cake
• Sliced bananas
• Stem strawberries
• Sectioned navel oranges
• Ripe fresh diced pineapple

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 to 6 servings.