Chocolate Fondue Recipe

December 31, 2010 by  

Chocolate Fondue Recipe, In a heavy saucepan over medium heat, melt chocolate chips and butter with Eagle Brand ® and water.
Cook, stirring constantly until thickened, about 5 minutes. Remove from heat. Add vanilla. (You do not need a fondue kit to keep this heat. Simply pour the fondue into a bowl warmed ceramic or glass and place the bowl over a pan of hot water in a large bowl, make ensure that water will not enter the container with the chocolate. Long wooden skewers or even “fancy” toothpicks work fine!)
Serve hot as a fruit sauce and biscuit cracker / dip or drizzle over ice cream or cake. Store leftovers in refrigerator.
**** Dippers: pound cake cubes, cherries with stems, orange slices, melon balls, pineapple chunks, strawberries, banana slices, apple wedges, raisins, dried apricots, and chunks of peaches, sliced plum, pear slices, cubes of angel food cake, sliced kiwi fruit and marshmallows.
Tip: Can be served hot or cold over ice cream. Can be made several days before. Store airtight in the refrigerator.
On a special dessert, buy a cheesecake simple and cool. Cut into small cubes or balls to the cake with a tool to scoop melon. Dip in melted! OR You can make simple truffles microwave 1 / 2 heavy cream with 1 cup of chocolate chips. Mix well and cool. Once cooled, you can roll these into balls covered with cocoa, coconut, cookie crumbs or currency chopped nuts. These are so decadent and fabulous when dipped in chocolate fondue.

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