Chocolate Pecan Fondue Recipes

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CHOCOLATE BAR FONDUE



Chocolate Bar Fondue image

A rich chocolate fondue with a little coffee kick. Serve with fruit, or pieces of leftover cake on skewers.

Provided by sal

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 20m

Yield 48

Number Of Ingredients 6

32 ounces milk chocolate, grated
1 ¼ cups heavy cream
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1 teaspoon white sugar
⅓ cup hot water

Steps:

  • In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.

Nutrition Facts : Calories 122 calories, Carbohydrate 11.4 g, Cholesterol 12.8 mg, Fat 7.8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 17.1 mg, Sugar 9.7 g

WHITE CHOCOLATE FONDUE



White Chocolate Fondue image

Provided by Sandra Lee

Categories     dessert

Time 12m

Yield 6 servings

Number Of Ingredients 4

1 cup heavy cream
1/2 stick unsalted butter
2 (12-ounce) packages premier white morsels
For dipping: sliced apples, bananas, strawberries, crisp cookies, pretzels, and cubed pound cake.

Steps:

  • In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.

CHOCOLATE FONDUE



Chocolate Fondue image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 15m

Yield Serves 8.

Number Of Ingredients 6

2 cups heavy cream
6 ounces bittersweet chocolate, chopped
6 ounces semisweet chocolate, chopped
3 tablespoons amaretto
1 teaspoon vanilla
Dipping suggestions: cubed angel food cake (store-bought is fine), pineapple chunks, dried apricots, green grapes, blueberries and blackberries

Steps:

  • Heat the cream in a saucepan over low to medium heat until warmed through but not bubbling; add the bittersweet chocolate, semisweet chocolate, amaretto and vanilla and stir until the chocolate is melted. Pour the mixture into a fondue pot.
  • Arrange your dipping ingredients on a platter and serve!

CHOCOLATE FONDUE



Chocolate Fondue image

Provided by Tyler Florence

Categories     dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 4

16 ounces chocolate (milk, dark or semisweet), broken in pieces
1/2 pint whipping cream
1/2 cup caramel topping
3 tablespoons Torani hazelnut syrup or favorite liqueur

Steps:

  • Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Some suggestions are strawberries, bananas, apples, grapes, cherries, pound cake, marshmallows, raisins and shelled nuts. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

CHOCOLATE FONDUE



Chocolate Fondue image

I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "A simple party dessert which is a year-round opportunity to use the season's best and ripest fruit." My comments submitted as a review when I first tried it were, "Excellent chocolate fondue. I cut the recipe in half and prepared it with Ghirardelli Semi-sweet chocolate and heavy cream. Hubby and I ate an entire pound of strawberries dipped in this luxury while watching movies tonight." I have made this many times since for just Hubby and I, and for guests. It is a very good chocolate fondue.

Provided by Ms B.

Categories     Dessert

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 3

10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped into small pieces
1/2-3/4 cup half-and-half (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter) or 1/2-3/4 cup heavy cream (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter)
1/2 teaspoon vanilla extract

Steps:

  • To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
  • Stir until smooth.
  • Add more liquid if the sauce seems too thick or look curdled.
  • Remove from the heat and stir in the vanilla.
  • Use warm fondue immediately or set aside until needed and rewarm briefly.
  • Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
  • If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
  • Leftover sauce keeps several days in the refrigerator.
  • It is a prefect topping for ice cream.
  • Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
  • For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
  • For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
  • Butter or cream results in a softer, mellower chocolate flavor.
  • Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
  • If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
  • Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).

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