Ingredients
- 3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
- 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
- 2 tablespoons Frangelico or Amaretto liqueur, optional
- 1/4 cup finely chopped hazelnuts or almonds, optional
Directions
Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. 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. 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. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. 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.
The best items that go with this fondue are strawberries, cake bites, cookies, apples, and marshmallows.(:
Most of the students trying both fondues preffered the chocolate over cheese but to me they were equally as good. Here is the recipe for cheese fondue...
Ingredients
- 1/2 pound imported Swiss cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy, such as kirsch
- 1/2 teaspoon dry mustard
- Pinch nutmeg
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
The cheese fondue goes best with french bread pieces, broccoli, tortilla chips, small weiners, and asparagus.
