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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken |
4 (3 1/2 ounce) bars bittersweet chocolate, chopped |
2 tablespoons frangelico (optional) or 2 tablespoons amaretto liqueur (optional) |
1/4 cup finely chopped hazelnuts (optional) or 1/4 cup almonds (optional) |
hazelnuts or almond biscotti |
salted pretzel stick |
cubed poundcake |
sliced banana |
stem strawberry |
sectioned navel orange |
ripe fresh diced pineapple |
Directions:
1. Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil.
2. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream.
3. 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.
4. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
5. 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.
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