In a small saucepan heat cream and Grand Marnier to a boil. Place chocolate in a fondue pot or top of a double broiler. Pour cream mixture over chocolate and heat over low heat, stirring constantly, until smooth. Arrange fruits on a pretty platter, garnished with mint sprigs. Place pot of chocolate over a small candle or alcohol burner and adjust so heat is very low. Use long forks to dip fruits and sweets into chocolate. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2143 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 04-21-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 331 (48%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 10.2mg||3 %|
|Sodium 43.7mg||2 %|
|Potassium 555.5mg||15 %|
|Total Carbohydrate 101.2g||30 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 91.3g|
|Protein 6.2g||9 %|
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Calories per serving: 684
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