Decadent Chocolate Fondue
Whether you are planning an intimate dinner for two or a large party, a chocolate fondue is a fun dessert.
- 400 grams bittersweet chocolate, chopped
- 1 1/2 cups (375 ml) whipping cream
- 1/2 tsp cayenne pepper, or to taste
Preheat fondue maker for one minute. Put chocolate, cream and cayenne into fondue pot. Heat on low, stirring until smooth, approximately 2 minutes. If mixture becomes too thick, stir in a little more cream.
Great dippers include strawberries, pound cake, apple or banana slices, melon balls, marshmallows, grapes, pineapple chunks, dried apricots, orange slices, dried mango. Cut the dippers into bite-sized pieces. Leave small fruits whole.
Arrange dippers attractively on a platter or individual plates. Guests choose their dippers, securing them on a fondue fork, and then dip into chocolate.
Tip: Juicy fruits such as pineapple need to be dried with a paper towel, since the chocolate will not adhere properly to wet fruits. Dipping raw fruit in lemon juice prevents browning.
Be sure to use a good quality chocolate such as Lindt, Toblerone, Callebaut, Gherardelli or Cacao Barry. Consider adding 3 tbsp. liqueur, such as Grand Marnier, Contreau, Kirsch, Brandy or Kahlua, to your fondue if desired.
Semi-sweet or bittersweet chocolate tastes much better than milk chocolate when using in a fondue.
Source: Cuisinart 2005 Calendar
Cuisinart Electric Fondue
Cuisinart’s electric fondue set is now easier than ever, featuring a stick-free heating element built into the base of the pot and a thermostat that adjusts to a wide range of temperature settings. Consumers can prepare chocolate, cheese, broth or oil fondues in this elegant 3-quart brushed stainless spot. As always, Cuisinart makes cleanup easy. The nonstick pot offers superb food release, and the entire unit is dishwasher safe.
Whether you are planning an intimate dinner for two or a large party, fondue is an excellent choice. Served out of a heated pot with fresh fruit, vegetables or chunks of bread to dip and enjoy, this delicious and interesting dish naturally encourages meeting and mingling at any gathering.
Fondue has made a recent and welcome comeback from its 1960s rage. A Swiss classic, fondue comes from the French verb “fondre”, meaning “to melt”. It originated as a way to use hardened cheese during the long winter months in the Swiss Alps, when fresh food was unavailable.
Originally made from Swiss Emmental and Gruyere with wine and spices, today it can be made with any number of combinations of cheeses paired with everything from traditional bread cubes to vegetables, meats, fruits and seafood.
Swiss tradition says that if a woman drops her cube in the fondue, she has to kiss all the men; if a man drops his cube, he has to buy everyone a bottle of wine.
Source: www.gianteagle.com