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March 2001 Issue
Chocolate Fondue
by Ronda L. Halpin
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There's something simply wonderful about chocolate. Whether it's in the form of your favorite candy bar or gracing the top of an elegant cake, chocolate brings with it a sense that all is right with the world ... or at least it makes the problems seem a little farther away for a bit!

This month, I'm sharing a very simple recipe for Chocolate Fondue. Since it's such a simple fondue to make, you can afford to spend a little more time and effort gathering together a great selection of dippers to soak up this creamy treat. I'd suggest offering three to six types of dippers, depending on the time you have and the crowd you're serving. Here is a list of some of my favorite dessert fondue dippers:

  • fresh strawberries
  • sliced pears or peaches
  • cubes of banana
  • orange sections
  • cubes of white or yellow cake
  • small sugar cookies
  • small shortbread cookies
  • cubes of cinnamon-raisin bread
Of course, you'll want to find your favorites and make your own menu of ideal dippers. Because, after all, you'll want to make sure that your choice of dippers meets the quality of the fondue you've made. And, trust me, this fondue is worth some high quality dippers!

 

Chocolate Fondue

  • 1 (12 oz.) fine dark chocolate bar
  • 1 c. whipping cream
  • 2 T. rum
Break up the chocolate bar and place in a medium saucepan. Add the whipping cream and heat slowly, stirring constantly, until the chocolate melts. Slowly stir in the rum and mix until well blended.

Transfer the fondue to a fondue pot. Place the fondue pot over a lighted burner at the table. Serve with your choice of dippers. My favorites are fresh strawberries and small sugar cookies.

  • Yields: 6 servings
  • Preparation Time: 20 minutes
 



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