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Saturday night, I had some people over for fondue. It was a dinner that a friend and I put up in a service auction last spring and it was due time to give the winners the event they had won. I did both cheese and chocolate, all with a varied array of appropriate dippers. Someone commented, as they took in the number of things I had put out to dip, that they'd never really been given so many options of things to dip.
I served the cheese fondue with the traditional chunks of bread as well as pieces of grilled and cubed chicken, blanched veggies (broccoli, carrots and brussels sprouts) and grape tomatoes. The chocolate was matched up with pound cake, chunks of rice crispy treats, shortbread cookies, pineapple, strawberries, apples, oranges, banana and pears. I was disappointed with the cheese fondue, for the first time ever, it was sort of chunky in texture. I don't know why that happened. However, it was totally redeemed by the chocolate. Smooth and the perfect consistency, it was a winner. The recipe is after the jump. Chocolate Fondue
1 pound of semi-sweet chocolate, chopped into small pieces (I use the random weight chunks of Ghirardelli chocolate from Trader Joe's)
1 cup heavy cream
2 ounces Frangelico
Heat a double boiler (I always use a metal mixing bowl perched over a pot). Pour cream into boil and let it come up to a simmer. Add in chocolate and stir until melted. Add Frangelico and stir to combine. Pour into a fondue pot and set over lowest heat possible. Dip things in and enjoy!
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11-19-2007 @2:12PM MarguriteHenry said... Dried apricots are my favorite for dipping in chocolate fondue.
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11-20-2007 @6:53AM Colin said... A heaping spoonful of peanut butter in the center of the chocolate is yummy and allows people to get chocolate/peanut butter or only chocolate if they prefer.
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