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| Chocolate Fondue w. 3 options |
| I prefer Bittersweet Chocolate over any other type of chocolate. The deep, rich flavor is more complex and more satisfying to my tastes. Here I have elevated the typical semisweet chocolate fondue to a status worthy of sophisticated flavor additions like Cointreau, lemon peel, or Kahlua.
Fresh and dried fruit as well as your favorite pound cake [cinnamon, orange, lemon] and gingerbread are great accompaniments to this sinfully good fondue. Be sure to included fresh strawberries. Anything you want to dip should be around 1 1/2-inch. Skewer onto 6-inch wooden skewers for safe and easy dipping. Ingredients 1/2 cup heavy cream 1/4 cup filtered water 12 ounces best quality bittersweet [not unsweetened] chocolate, chopped 1/8 teaspoon coarse salt Method Combine the heavy cream and 2 tablespoons of the water in a heavy saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and add the chocolate and the salt, stirring constantly until smooth. To make a Chocolate-Cointreau fondue, add 3 tablespoons of Cointreau [or Grand Marnier] and 2 teaspoons finely grated orange peel. To make a Chocolate-Lemon Peel fondue, add 2 tablespoons Limencello and 2 teaspoons finely grated lemon peel. To make a Chocolate-Espresso fondue, add 3 tablespoons of Khalua and 1 tablespoon best quality instant espresso powder, Medaglia D'Oro recommended. If you'd rather skip the flavors, simply whisk in 3 tablespoons of water. Transfer the chocolate mixture to a fondue pot and keep warm over a regulated Sterno flame. If the fondue becomes too thick at any time, whisk in more water by the tablespoonful as needed. |
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