A simple and elegant chocolate fondue, perfect for parties and special occasions. This recipe uses Toblerone for a unique honey-almond note, melted with heavy cream and a splash of liqueur for a rich, smooth dip.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 9 oz (3 bars) | Triangular Shaped Chocolate (Toblerone), broken into pieces |
| 1/2 Cup | Heavy Cream |
| 2 Tablespoons | Brandy, Cointreau, Coffee Liqueur or Peppermint Liqueur, or 1 Teaspoon Instant Coffee |
| For Dipping: | |
| As Needed | Cubes of Sponge or Angel Food Cake, Marshmallows, Grapes, Pineapple Chunks, Dried Apricots, Banana chunks, etc. |
Instructions
- Break the chocolate into pieces.
- In a small, heavy saucepan or the top of a double boiler, combine the chocolate pieces and the heavy cream.
- Heat gently over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.
- Remove from the heat and stir in the brandy or other liqueur.
- Transfer the fondue to a fondue pot set over a low flame or warmer to keep it smooth and dippable.
- Arrange your desired dippers (cake cubes, fruit, marshmallows) on a platter around the fondue pot.
- To serve, spear pieces of cake or fruit with fondue forks and dip into the warm chocolate.
