Recipe From Rachael Ray
Ingredients:
3/4 cup Heavy Whipping Cream, reserve 1/4 cup to thin if fondue begins to thicken
100 g Beryl's Compound Chocolate Coin
2 tbsp Frangelico or Amaretto liqueur, optional
1/4 cup Finely chopped hazelnuts or almonds, optional
Dippables for chocolate fondue:
Sliced bananas
Stem strawberries
Diced Pear
Fresh Grape
Directions:
1) Heat 1/2 cup cream in a heavy non-reactive sauce pot over moderate heat until cream comes to a low boil.
2) Remove the pan from the heat and add chocolate.
3) Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream.
4) Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle.
5) If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
6) Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
No comments:
Post a Comment