The Melting Pot Restaurant Flaming Turtle Fondue Recipes

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FLAMING TURTLE CHOCOLATE FONDUE



Flaming Turtle Chocolate Fondue image

Serves 4-6 people

Provided by Nicole

Number Of Ingredients 5

12 ounces milk chocolate (chips or finely chopped)
2 tablespoons heavy cream
1/4 cup caramel ice cream topping
1 tablespoon rum
3 tablespoons pecans (chopped)

Steps:

  • You can either melt the chocolate and heavy cream in a double boiler on top of simmering water and mix until creamy or in a microwaveable bowl cooked in 15 second intervals and stirred until melted.
  • Pour melted chocolate into a warm fondue pot.
  • Pour the caramel into the center of the chocolate mixture. Do not stir.
  • Add the rum to the pot and ignite carefully using a lighter.
  • Allow the flame to burn out and stir gently to combine.
  • Sprinkle with pecans.
  • Keep fondue warm over low heat.

"FLAMING TURTLE" CHOCOLATE FONDUE (MELTING POT RECIPE) RECIPE - (4.4/5)



Provided by MJH

Number Of Ingredients 5

1/4 cup milk
1/2 cup milk chocolate
1/4 cup caramel syrup
2 Tbsp pecans, chopped
2 Tbsp rum, 151-proof for flambe (omit this if you opt for non-flaming turtle...)

Steps:

  • Soften milk chocolate in the microwave. Heat the milk in the fondue pot. Once the milk is hot, add the softened chocolate. Stir until consistency is smooth. Pour caramel into a pool in the middle of the chocolate. When it's time to serve, pour the rum over the top of the chocolate. Leave a small amount in the spoon to ignite with a lighter. Use flaming spoon to ignite the rum on the chocolate. Add the chopped pecans to the chocolate. Allow the flame to burn out.

THE MELTING POT RESTAURANT FLAMING TURTLE FONDUE



The Melting Pot Restaurant Flaming Turtle Fondue image

Make and share this The Melting Pot Restaurant Flaming Turtle Fondue recipe from Food.com.

Provided by Punky Julster

Categories     Dessert

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 4

2 ounces melted milk chocolate
2 ounces caramel sundae syrup
1 ounce chopped pecans
1/3 ounce one fifty one rum (may substitute with other flambe liquor)

Steps:

  • Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135°F
  • Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.)
  • Slowly pour rum into fondue pot.
  • Ignite liquor by touching lighted match to edge of pot.
  • After flame burns, sprinkle nuts over chocolate mixture.
  • Serve at 120°F with assorted fruits, marshmallows, cheesecake, brownies and more.

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  • Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30-45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Pour the caramel into the center of the chocolate mixture. Do not stir. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with the pecans. Keep fondue warm over low heat.
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