Fondue: Toberlone Chocolate Fondue

posted by SueFreeman 01-25-103 11:27 AM

Toberlone Chocolate Fondue

3 (3 oz) bars Toberone or semi sweet chocolate
1/2 cup heavy cream
2 T Kirsch, Cointreau (or orange juice concentrate), Kahluaha or Raspberry Brandy, Grand Marnier, Chambourd

Break chocolate into pieces. Combine all ingredients in saucepan and stir over very low heat until chocolate is melted and smooth. Not high heat, it will seize and be very ugly. (if this happens you might try putting a little veggie oil in it and whisking very rapidly to incorporate. It might make it glossy and usable).

For dunkables, serve each person a plate of Angelfood cake or lady fingers, cut into chunks, fruit slices such as orange or clementines, apple, banana, tangerine, pear, strawberries, raspberries, apricots Profieroles or puff pastry.

As a side: Any left over chocolate can be served as a syrup over lightly buttered and grilled angel food or pound cake, ice cream and strawberries.

Brush angel food cake or pound cake lightly with butter and put under broiler.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line