Best Classic Chocolate Fondue Recipes

CLASSIC CHOCOLATE FONDUE

Steps:

• Preheat the oven to 180°C Butter and flour six 140ml ramekins. (I used used cocoa instead of flour, it gave a stronger cocoa flavour.) Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Make sure the bowl doesn't touch the water. Melt until thick and glossy.
• Whisk the caster sugar, eggs and egg yolks together until the mixture reaches ribbon stage - it should be thick, creamy and holding its shape. Pour the melted chocolate over the egg mixture, and sift on the flour. Use a large metal spoon to carefully fold the flour into the mixture. Divide the mixture between the prepared ramekins, leaving space at the top for the fondants to rise.
• Place the remaining ramekins in the oven and bake for 9-10 minutes. Be careful of the temperature and cooking time -- when cooked, the fondant should be molten and oozy in the centre. Youc could test by cooking 1 fondant first if you prefer.
• Remove from the oven and allow to rest for a minute or two. If the ramekins are too hot to handle, use a tea towel to turn them out on to plates. Dust the fondants with cocoa or icing sugar and serve with cream.

CLASSIC CHOCOLATE FONDUE

Steps:

• Place the chocolate and cream into a fondue pot or heat-proof bowl set over simmering water. Stir until melted and smooth. Stir in kirsch and almond extract. Set fondue pot with mixture over a candle or canned heat. Arrange cake, fruit, and marshmallows in platters and serve with skewers for dipping.

CLASSIC CHOCOLATE FONDUE

Steps:

• Cook ingredients in saucepan on medium-low heat 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.