Toberlone Swiss Chocolate Fondue |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Konrad Egli, a Swiss restaurateur who had popularized cheese fondue, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. Then in the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. Suggested dippers; Angelfood cake, pound cake, apples, maraschino cherries, marshmallows. Ingredients:
9 ounces toblerone swiss chocolate, broken into pieces or 6 ounces of unsweetened chocolate and 1 1/2 cups sugar |
1 cup light cream |
1/2 cup butter, melted |
1/8 teaspoon salt |
3 tablespoons creme de cacao or 3 tablespoons grand marnier |
Directions:
1. In double boiler melt chocolate. Add cream, butter and salt.
2. Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
3. Transfer to fondue pot and keep warm over fondue burner.
4. Note: If fondue becomes too thick add a bit of warmed cream.
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