Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 12 oz High-quality bittersweet
- 1 tb Cognac; brandy, or liqueur,
- ; up to 2
- 3/4 c Heavy cream
Preparation
What to dip: pound cake cut into bite-sized cubes; large, fresh strawberries with stems attached; fresh cherries, pitted; fresh clementines, peeled and divided into sections; fresh pineapple, pared, cored and cut into bite-sized wedges; dried apricots; glazed oranges, cut into wedges. In a medium, heavy-bottomed saucepan, heat the cream until very hot. Add the chocolate and let stand until softened, about 3 minutes. Add the Cognac and whisk until smooth. Transfer to a ceramic fondue pot or ceramic chafing dish and keep warm over a burner. Serve immediately, with the dipping ingredients of your choice. Yield: 4 to 6 servings Variations: Chocolate-Orange Fondue: Stir the grated zest of 1 orange and 2 tablespoons orange-flavored liqueur into the fondue. Black Forest Fondue: Stir 2 tablespoons finely chopped cherry preserves and 2 tablespoons kirsch into the fondue. Chocolate Mint Fondue: Stir 1 or 2 tablespoons creme de menthe liqueur into the fondue. Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9275 Converted by MM_Buster v2.0l.
