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Name: Chocolate Fondue
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Banana; sliced; 8 Mint sprigs; 1 lb Bittersweet chocolate;; 1/4 c Heavy cream; 1 c Strawberries; 1 c Pound-cake; cut into cubes; 1 Apple; sliced; 1/4 c Grand Marnier; 1 c Raspberries; 1/2 c Small marshmallows

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INGREDIENTS

1 Banana; sliced
8 Mint sprigs
1 lb Bittersweet chocolate;
1/4 c Heavy cream
1 c Strawberries
1 c Pound-cake; cut into cubes
1 Apple; sliced
1/4 c Grand Marnier
1 c Raspberries
1/2 c Small marshmallows
=== FOR DIPPING ===

INSTRUCTIONS

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 - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 Recipe by: Emeril Lagasse

NOTES

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Chocolate Fondue

1 Banana; sliced
8 Mint sprigs
1 lb Bittersweet chocolate;
1/4 c Heavy cream
1 c Strawberries
1 c Pound-cake; cut into cubes
1 Apple; sliced
1/4 c Grand Marnier
1 c Raspberries
1/2 c Small marshmallows
 === FOR DIPPING ===

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 -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    04-21-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (226g)
Recipe Makes: 4 servings

Calories: 684
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 684

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