Time 20m Yield 2 cups. Number Of Ingredients 6 Steps:
In a small saucepan, combine flour and milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1 minute or until thickened. Reduce heat to low. Stir in chocolate and corn syrup. Cook and stir until melted. , Transfer to a small fondue pot and keep warm. Serve with cake cubes and fruit.
Time 25m Yield 20 Number Of Ingredients 8 Steps:
In 2-quart heavy saucepan, heat both chocolates and the whipping cream over low heat, stirring frequently, until cream is hot and chocolate is melted. Stir with wire whisk until smooth. Stir in vanilla. Pour into fondue pot. Keep warm with fuel canister on low heat. Arrange cake and fruit dippers on platter. Set fondue pot in center of platter.
Time 20m Yield 4 to 6 servings Number Of Ingredients 4 Steps:
Prepare a double boiler: Simmer a few inches of water in a saucepan and place a heatproof bowl over the pan. Make sure the bowl is not touching the water. Reserve about a tablespoon of coconut cream (the thick stuff at the top of the can of coconut milk when you open it) and set aside. Pour the rest of the can into the bowl and let it melt, stirring, until smooth. Add the chocolate chips and vanilla to the bowl and let melt, stirring occasionally, until smooth and creamy. Pour the chocolate into a fondue pot. Put the reserved coconut cream in a clean heatproof bowl and melt over the simmering water (it will not take long for the cream to melt and become smooth). Drizzle the coconut cream on top of the chocolate fondue. Using a toothpick, swirl the coconut cream into the chocolate, creating a pretty design. Serve with bamboo skewers or fondue picks. Dip the fruit in the chocolate and enjoy!
Time 30m Yield 16 Number Of Ingredients 7 Steps:
Prepare fruits; set aside. In 2-quart saucepan, cook milk, chocolate chips and chocolate syrup over low heat 5 to 8 minutes, stirring frequently, until chips are melted. In small bowl, stir boiling water and coffee granules until granules are dissolved. Stir into chocolate mixture. Cook over low heat 5 minutes, stirring frequently. Stir in vanilla. Remove from heat; pour into fondue pot. Using fondue forks, dip fruit into chocolate mixture.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
In large saucepan over medium heat, combine cream and butter. Bring to a simmer, stirring constantly. Remove from heat. Add morsels. Stir until melted and smooth. Cool slightly. Then transfer to a fondue pot or ceramic bowl. Serve immediately. TO REHEAT: Reheat in microwave, 30 seconds, stir – another 30 seconds, stir – repeat until heated. Do not microwave for a longer time; you may burn the fondue.
Time 12m Yield 6 servings Number Of Ingredients 5 Steps:
In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add semisweet and milk chocolate morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.
Time 20m Yield 48 Number Of Ingredients 6 Steps:
In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.
Time 20m Yield 1-2/3 cups. Number Of Ingredients 10 Steps:
In a small heavy saucepan, melt chocolate with cream, milk, butter, sugar, chili pepper, cinnamon and cayenne. Remove from the heat; stir in vanilla., Transfer to a small fondue pot and keep warm. Serve with dippers of your choice.
More about “dark chocolate fondue recipes”
Time 5m Yield 1 1/4 cups, 20 serving(s) Number Of Ingredients 4 Steps:
Heat cream in small, heavy-duty saucepan over MEDIUM-HIGH heat, & bring JUST to a boil. Remove from heat, & add chocolate, stirring until smooth. Add liqueur & zest, mixing well. Transfer fondue to fondue pot, & place over low heat. Stir often while on heat, while serving.
