Best Chocolate Whisky Fondue Recipes
CHOCOLATE FONDUE
Provided by Tyler Florence
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Some suggestions are strawberries, bananas, apples, grapes, cherries, pound cake, marshmallows, raisins and shelled nuts. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
CHOCOLATE FONDUE
Provided by Molly O'Neill
Categories dessert, side dish
Time 5m
Yield About 1 cup
Number Of Ingredients 3
Steps:
- Place all ingredients in a double boiler over barely simmering water and heat, stirring occasionally, until melted and smooth. To serve, keep warm in a fondue pot. Use for dipping biscotti (see recipe), strawberries, banana slices, cherries, clementines, tangerines or cubes of pound cake.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 19 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 5 milligrams, Sugar 21 grams, TransFat 0 grams
CHOCOLATE WHISKY FONDUE
Mmm Nummy!! Happy valentines! I didn't put cook time in as it is as long as it takes, depends on chocolate.
Provided by Derf2440
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place sugar and water in a small non-aluminum saucepan.
- Cook over low heat until mixture simmers, cover and simmer 5 minutes.
- Remove from heat, uncover and cool to lukewarm.
- Melt semisweet and unsweetened chocolates with butter and cream.
- Slowly blend cooled sugar syrup into chocolate mixture using whisk, reserve at room temperature until ready to serve.
- to serve, reheat chocolate mixture in double boiler over hot water just until hot.
- Stir Scotch into chocolate mixture.
- Transfer mixture to warm fondue pot or serving dish.
- Serve with cake cubes and fruit, as desired, for dipping (fondue will thicken as it cools).
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