Sunday, May 17, 2009

Double Chocolate Fondue

This is the chocolate fondue recipe I used last night. It is also from The Fondue Cookbook. I, of course, made a slight change to the recipe (used cream not milk), and it turned out delicious and very rich. You should try it, it was divine.

Double Chocolate Fondue (printer friendly version)

1 8-oz pkg semi-seet chocolate, broken in pieces
1 4-oz pkg german chocolate, broken in pieces
3/4 C whipping cream
1/4 C sugar
Dash of cinnamon

Combine all ingredients in a saucepan. Place over low heat, stirring constantly, until everything is melted and the chocolate is smooth. Make sure not to heat too hot or the chocolate can burn. Pour into a fondue pot to keep warm. You may need to add more cream if it sits out more than a 1/2 hour in order to keep the right consistency. This is also yummy over ice cream.

Strawberries, Pineapple, Lg. Marshmallows (the chocolate swirl or carmel swirl would be fantastic -- toast earlier if you desire), brownies, cheesecake, angel food cake, etc.

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