TOBERLONE SWISS CHOCOLATE FONDUE

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Toberlone Swiss Chocolate Fondue image

Konrad Egli, a Swiss restaurateur who had popularized cheese fondue, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. Then in the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. Suggested dippers; Angelfood cake, pound cake, apples, maraschino cherries, marshmallows.

Provided by Nyteglori

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

9 ounces toblerone swiss chocolate, broken into pieces or 6 ounces of unsweetened chocolate and 1 1/2 cups sugar
1 cup light cream
1/2 cup butter, melted
1/8 teaspoon salt
3 tablespoons Creme de Cacao or 3 tablespoons Grand Marnier

Steps:

  • In double boiler melt chocolate. Add cream, butter and salt.
  • Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
  • Transfer to fondue pot and keep warm over fondue burner.
  • Note: If fondue becomes too thick add a bit of warmed cream.

Nutrition Facts : Calories 453.5, Fat 45.3, SaturatedFat 28.3, Cholesterol 67.1, Sodium 210.4, Carbohydrate 17, Fiber 7.1, Sugar 3.3, Protein 6.7

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