Chocolate Fondue Recipe With Picture

Fondues by their very nature, entice us to linger. It is hard to rush a meal that consists of dipping skewered pieces of bread, meat, or fruit in a communal pot of hot liquid (cheese, oil, or chocolate). John Mariani in his "Dictionary of American Food and Drink" tells us that the fondue is of Swiss origin and was made with melted Gruy?e or Emmenthaler cheese and white wine, which explains why the word "fondue" which comes from the French verb "fondre" meaning "to melt", was given to this dish.

Now, it did take awhile for the fondue to make its way to North America, but when it did arrive (the 1950s) it was a success. So successful, in fact, that we invented the dessert fondue. It was Konrad Egli of the Chalet Swiss Restaurant in New York who came up with the chocolate fondue in the early 1960s as a way to get his diet conscious customers to buy dessert.

Quite simply, a Chocolate Fondue is a warm chocolate sauce that we can dip skewered fruits, pieces of cake, or cookies into. There are so many different fresh or dried fruits that make for perfect dipping. Strawberries, cantaloupe, figs, honeydew, kiwi, pineapple, bananas, pears, oranges, and apples work very nicely. If you want to dip cakes and cookies; good choices are chunks of pound, butter, angel food, and sponge cake and cookies can include: amaretti, ladyfingers, rolled wafer cookies, and biscotti. The main focus of a dessert fondue is the chocolate sauce which is a mixture of high quality silky smooth semisweet chocolate, rich cream, a little sugar, corn syrup, pure vanilla extract, Nutella, and Frangelico. Sounds delicious, doesn't it.

Finally, although a small fondue pot looks lovely, it isn't necessary. You can just heat the sauce beforehand in a small saucepan and then either serve the sauce from this pan or else transfer it to a pretty bowl. Serve with different fresh or dried fruits, cakes, and cookies that are placed on attractive platters along with small wooden skewers for dipping. Reheat the sauce as necessary.

Place the chopped chocolate in a medium sized stainless steel bowl and set aside.

Combine the cream, milk, sugar, and corn syrup in a saucepan and place over medium heat. Bring to a boil, stirring often.

Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then whisk until smooth.

Whisk in vanilla extract, Nutella (if using), and alcohol.

Place the chocolate sauce in a fondue pot and serve with fresh fruits, chunks of pound, butter, sponge, or angel food cake and cookies (amaretti, ladyfingers, rolled wafer cookies, or biscotti). Reheat the sauce if it becomes too thick.

Makes about 1 1/2 cups.

Recipe:

6 ounces (170 grams) semisweet or bittersweet chocolate, cut into small pieces

1/2 cup (120 ml) heavy whipping cream

1/4 cup (60 ml) milk

2 1/2 tablespoons (35 grams) granulated white sugar

2 tablespoons light corn syrup

1 teaspoon pure vanilla extract

1/4 cup Nutella (optional)

1 tablespoon Frangelico or other liqueurs such as Grand Marnier or brandy

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