Chocolate Whisky Fondue Recipes

CHOCOLATE FONDUE

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).

EAGLE BRAND® CHOCOLATE FONDUE

Steps:

• In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
• Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

EASY CHOCOLATE FONDUE

Steps:

• Gather the ingredients.
• If you have a fondue pot, prepare it according to the manufacturer's instructions and set it on the stand.
• In a large saucepan over medium-low heat, warm the cream until hot, but not simmering.
• Add the chocolate and stir just until melted and smooth.
• Remove from the heat and stir in the vanilla.
• Pour the chocolate fondue into the fondue pot and set it up over the heat.
• Serve with your choice of the selected dippers.

CHOCOLATE WHISKY FONDUE

Steps:

• Place sugar and water in a small non-aluminum saucepan.
• Cook over low heat until mixture simmers, cover and simmer 5 minutes.
• Remove from heat, uncover and cool to lukewarm.
• Melt semisweet and unsweetened chocolates with butter and cream.
• Slowly blend cooled sugar syrup into chocolate mixture using whisk, reserve at room temperature until ready to serve.
• to serve, reheat chocolate mixture in double boiler over hot water just until hot.
• Stir Scotch into chocolate mixture.
• Transfer mixture to warm fondue pot or serving dish.
• Serve with cake cubes and fruit, as desired, for dipping (fondue will thicken as it cools).

CHOCOLATE RUM FONDUE

Steps:

• In a small heavy saucepan, combine candy bars and cream. Cook and stir over medium-low heat until blended. Remove from the heat; stir in rum., Transfer to a small fondue pot and keep warm. Serve with dippers of your choice.

COFFEE CHOCOLATE FONDUE WITH IRISH WHISKEY

Steps:

• 1. Peel the oranges, removing all white membrane. Cut the sections away from the membranes that separate them, catching the juice. Arrange the sections on a plate. Place amarettini and other cookies in a bowl.
• 2. Bring heavy cream to boil with brown sugar.
• 3. Coarsely chop semisweet chocolate, add to the cream, and let melt, stirring.
• 4. Mix in coffee, reserving 3 tablespoons. Mix the reserved coffee with cornstarch, stir into the fondue, and bring to boil.
• 5. Transfer the mixture to a fondue pot (caquelon). Add Irish whiskey to flavor. Set on a burner over a low flame or on a small hot plate.
• 6. Spear an orange section on the fondue fork and draw through the chocolate mixture. Serve with the cookies.