Best Chocolate Pecan Fondue Recipes

CHOCOLATE PECAN FONDUE

Chocolate Pecan Fondue image

When our kids have friends sleep over, I like to surprise them with this chocolate treat. Our favorite dippers include fruit, marshmallows, cookies and pound cake. —Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1-1/3 cups.

Number Of Ingredients 6

Ingredients

1/2 cup half-and-half cream
2 tablespoons honey
9 ounces semisweet chocolate, broken into small pieces
1/4 cup finely chopped pecans
1 teaspoon vanilla extract
Fresh fruit and shortbread cookies

Steps:

In a heavy saucepan over low heat, combine cream and honey; heat until warm. Add chocolate; stir until melted. Stir in pecans and vanilla. , Transfer to a fondue pot or a 1-1/2-qt. slow cooker and keep warm. Serve with fruit and cookies.

Nutrition Facts : Calories 178 calories, Fat 12g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 6mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE FONDUE WITH PECAN SHORTBREAD

CHOCOLATE FONDUE WITH PECAN SHORTBREAD image

Categories Chocolate Dessert

Yield 2-4 with lots of cookies

Number Of Ingredients 16

Ingredients

For the shortbread:
1 cup pecan halves
1 cup (spooned and leveled) all-purpose flour, plus more for preparation
3/4 cup confectioners' sugar
1/2 cup cold (1 stick) unsalted butter, cut into pieces
1/4 teaspoon salt
For the fondue:
4 oz bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
Serve with a selection of other accompaniments - some suggestions:
fresh or dried fruit of your choice
gouda cheese
candied ginger
marshmallows
brownie squares
pound cake

Steps:

For the shortbread (can be made up to a week ahead): Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. In a food processor, pulse pecans until finely chopped. Transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate. Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly golden, 30 to 35 minutes. Cool 5 minutes in pan. Use foil overhang to lift shortbread from pan onto cutting board. With a heart-shaped cookie cutter, carefully press out cookies. Store cooled cookies in a covered pan until ready to serve. (You can save scraps and crumbs in a sealed plastic bag or container to sprinkle on ice cream or fresh or grilled fruit.) For fondue: Combine chocolate and cream in a heat-proof bowl set over a pan of barely simmering water. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Divide among 2 small bowls or ramekins; serve immediately with shortbread cookies and other accompaniments.