Almost anything tastes better dipped in chocolate. Use your imagination and offer cubes of your favorite cake and sliced fruit for dipping. You could even include small chocolate chip, shortbread, peanut butter or oreo cookies which can be dipped directly into the fondue without using a fondue fork.
- 1/2 cup whipping cream
- 5 tablespoons (about) water
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Bring cream and 2 tablespoons water to simmer in heavy medium saucepan over
medium-high heat. Reduce heat to low. Add chocolate; whisk until melted and
smooth. Whisk in remaining 3 tablespoons water (or substitute with 3 tablespoons
liqueur of choice; see variations listed below). Transfer to fondue pot and
keep warm over fondue burner. If fondue becomes too thick at any time, mix in
more water by tablespoonfuls as needed.
DIPPERS: 1-inch pieces gingerbread, pound cake or angel food cake, large
marshmallows, fresh strawberries, 1-inch pieces of banana, orange or tangerine
segments, kiwi wedges, pear wedges, assorted dried fruit such as apricots, figs,
apple rings, pineapple rings.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
325 calories; 21g total fat; 22mg cholesterol; 22mg sodium; 39g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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