Chocolate fondue help

[badunnin]

Hello ladies and gents! I'm looking for a chocolate fondue recipe, and did a search, but I'm having troubles wading through everything. I'm looking for a quick, throw-together recipe that I can perhaps heat in a microwave and put into a fondue pot. I'll be doing this in school, and convenience is of utmost importance!

Thanks!

[Little Bit]

Here are a few I've collected. Haven't tried them, but Grace's Frangelico one sounds great!

Chocolate Cream Cheese Fondue
(TV Guide’s Celebrity Dish, Jan. 2000)

1 Cup Heavy Cream
3 Tablespoons Confectioner’s Sugar
4 Ounces Cream Cheese
12 ounces Semi Sweet Chocolate chips
1 teaspoon Vanilla Extract

In a small heavy saucepan, whisk together heavy cream and confectioner’s sugar until smooth. Bring to a simmer over medium heat. Reduce heat to low. Add Cream Cheese and cook, whisking, until melted and smooth.
Remove from heat. Add chocolate to hot cream mixture and whisk until melted and completely blended. Stir in Vanilla. Transfer to fondue pot. Do not boil.
**********
CHOCOLATE FONDUE

Recipe courtesy of Tyler Florence

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

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 bit-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!

****************
Grace@CLBB
Have I got a recipe for you! This stuff is amazing. I've made it several times already, and it always gets raves (especially from ME! ). It does call for 1/3 cup of half and half, but remember, half and half only has 3 g of fat per 2 tblsp. or something like that, so it's not nearly as bad as regular cream. But I would imagine that the fat-free stuff would work just fine, I would probably use it if I had it on hand. You could also leave out the Frangelico if you wanted to without "ruining" it - the Frangelico does not "make" the recipe, the quality of the chocolate does. I used Valhrona or Callebaut when I made it. You could also substitute any other flavored liqueur you want, if you're so inclined.

CookWare(tm) from Cooking Light(r)

Chocolate-Frangelico Fondue

SOURCE: Cooking Light YEAR: October 2000 PAGE: 186

INGREDIENTS FOR 8 SERVINGS:
1/3 cup half-and-half
1/4 cup fat-free milk
8 ounces semisweet chocolate, chopped
1-1/4 cups sifted powdered sugar
1/4 cup water
2 tablespoons Frangelico (hazelnut-flavored liqueur)
2 tablespoons dark corn syrup
4 cups (1-inch) cubed angel food cake (about 3 ounces)
2 cups sliced banana
2 cups quartered small strawberries

INSTRUCTIONS:
This creamy chocolate fondue will coat best if the banana and strawberries are briefly chilled before serving. You can substitute your favorite liqueur for the Frangelico.

1. Combine the first 3 ingredients in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly. Stir in the sugar, water, liqueur, and syrup. Cook for 10 minutes or until the mixture is smooth, stirring constantly. Pour into a fondue pot. Keep warm over low flame. Serve with cake, banana, and strawberries. Yield: 8 servings (serving size: 1/2 cup cake, 1/4 cup banana, 1/4 cup strawberries, and 1/4 cup fondue).

NUTRITIONAL INFORMATION:
CALORIES 322 (30% from fat); FAT 10.6g (sat 6.4g, mono 3.5g, poly 0.5g); PROTEIN 3.4g; CARB 58.9g; FIBER 2.1g; CHOL 4mg; IRON 1.3mg; SODIUM 70mg; CALC 48mg

[Little Bit]

This one sounds a bit too fussy, but might be tasty, so I thought I'd share it anyhow.


TOBLERONE MOUSSE FONDUES WITH
MERINGUES AND FRUIT
about 7 ounces (two 3.52-ounce bars) Toblerone bittersweet chocolate
1/3 cup heavy cream
3 large egg whites
1/3 cup sugar

Accompaniments:
Strawberries
carambolas (star fruit, available seasonally at specialty produce markets), sliced
seedless red and green grapes
dried apricots
Accompaniments

In a metal bowl set over a saucepan of barely simmering water melt the
chocolate with the cream, stirring, remove the bowl from the pan, and let the
mixture cool while making the meringue. In another metal bowl combine the
whites and the sugar, set the bowl over a saucepan of hot but not simmering
water, and stir the mixture until the sugar is dissolved. With a hand-held electric
mixer beat the meringue for 5 minutes, or until it holds glossy stiff peaks and is
warm to the touch. Remove the bowl from the pan and continue beating the
meringue until it is cool. Transfer 1 cup of the meringue to a pastry bag fitted
with a small decorative tip, fold the remaining meringue into the chocolate
mixture gently but thoroughly, and divide the mousse among 6 small dishes. The
mousse may be made 4 hours in advance and kept covered at room temperature
or it may be made 1 day in advance, kept covered and chilled, and allowed to
come to room temperature.

On a baking sheet lined with parchment paper or foil pipe the remaining
meringue into 2-inch strips and bake the strips in the middle of a preheated
300░F. oven for 15 minutes, or until they are lightly golden. Let the meringues
cool on the baking sheet and peel them from the paper. The meringues may be
made 2 days in advance and kept in an airtight container. Serve the meringues
and fruit for dipping into the mousse fondues.

[Little Bit]

One more, and then I'll quit, I promise. (Can you tell I've got a collection of chocolate fondue recipes, lol!)

I include this one because it's so basic.

CHOCOLATE FONDUE

Recipe courtesy Cooking Live

6 tablespoons heavy cream
7 ounces premium semisweet chocolate, chopped
1 pound cake, cut into bite-size pieces
Assorted fresh fruit, strawberries, sliced banana, pineapple chunks, orange segments and sliced pears

Bring cream to a simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Pour fondue into a bowl; place bowl on a platter. Ring platter with pound cake and fruit. Serve fondue with skewers.

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: Easy

Show # CL9639

[slknight]

The Chocolate Frangelico recipe posted above is really good. It's gotten great reviews here.

[badunnin]

I'd have to use hazelnut flavouring (can't bring the liquor into the HS of course), but I think that would do nicely! Kind of like melted Nutella. Yummm. :D

[Little Bit]

Couldn't you just nuke some Nutella? Or would that be too expensive?

[badunnin]

LittleBit - way too expensive. I have 190 kids myself, and there are another 100 in the other German class. (Anywhere between 28 and 35 per class)

[Kayaksoup]

Bumping this up with a few questions...

Bethany, did you try any of these recipes? How were they?
Anyone else have a particular favorite?
I am leaning towards teh Frangelico one, but with Kahlua....

[Sarah]

Mmmm...liquor at work...how tempting that sounds :D :P

I'm with Linda: What did you finally do??

[Kayaksoup]

Chocolate fondue day tomorrow. If I don't hear otherwise, I am going to go with teh CL Frangelico one...

[badunnin]

Originally posted by Kayaksoup
Bumping this up with a few questions...

Bethany, did you try any of these recipes? How were they?
Anyone else have a particular favorite?
I am leaning towards teh Frangelico one, but with Kahlua....

Ack! I just noticed this! We ended up using a chocolate sauce recipe (ice cream sauce) and not a traditional fondue one!

[Kayaksoup]

Thanks for the reply. I am guessing you had some budget constraints because you were doing it for school. I guess I'll do the CL one. BUt is so much sugar....

[badunnin]

Originally posted by Kayaksoup
Thanks for the reply. I am guessing you had some budget constraints because you were doing it for school. I guess I'll do the CL one. BUt is so much sugar....

But 1 1/4 cups of powdered sugar (especially when sifted) is a lot less than what it sounds like. ;) (I'll just keep justifying these types of things to myself :))

[Kayaksoup]

I guess you are right....
Not that I should be worried about sugar. We are having beer and cheese fondue to start:rolleyes:

[badunnin]

Originally posted by Kayaksoup
I guess you are right....
Not that I should be worried about sugar. We are having beer and cheese fondue to start:rolleyes:

*snort* Maybe I'll join you in the fondue this weekend. Of course, I have brie and goat cheese I need to use... not the best choices for fondue.

[Kayaksoup]

Brie, Roquefort and Wild Mushroom Fondue

Ingredients:
1 1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps diced
1 shallot, minced
1 teaspoon chopped fresh thyme
1 1/2 tablespoons all purpose flour
12 ounces chilled 60% (double crème) Brie cheese (do not use triple crème)
2 ounces chilled Roquefort cheese
1 cup dry white wine
1 13-ounce loaf crusty white bread cut into 1 1/2-inch cubes
Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)>


Method:
Heat oil in heavy medium skillet over medium-high heat.
Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
Place flour in large bowl.
Cut rind from Brie; discard rind.
Cut Brie into cubes; drop into flour.
Toss to coat; separate cheese cubes.
Crumble Roquefort into same bowl; toss to coat.
Place wine in heavy medium saucepan and bring to simmer over medium heat.
Add cheese by handfuls, stirring until melted after each addition.
Continue stirring until smooth.
Stir mushroom mixture into fondue.
Season with generous amount of pepper.
Transfer to fondue pot.
Set pot over candle or canned heat burner.
Serve with bread and vegetables.

[Kayaksoup]

Brie Fondue
From Debra F.Weber,
Your Guide to French Cuisine.
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Serves 4-6 people.
INGREDIENTS:

13 oz. Brie, rind removed, cut into small chunks
1/4 cup butter
1 onion, very finely chopped
1 garlic clove, peeled & pressed
1/4 cup all-purpose flour
1-1/4 cups vegetable stock (chicken stock may also be used)
2/3 cup cream
1 Tablespoon chopped, fresh Tarragon
salt and freshly ground white pepper
.
Serve with:
cubes of day-old baguette
mushrooms
grapes
PREPARATION:

1. Melt the butter over low heat in a saucepan or fondue pot. Add onion & garlic and cook slowly until softened - about 8-10 minutes.

2. Sprinkle the flour over the onions, stirring to combine. Cook, stirring constantly for about 2 minutes.

3. Slowly add the stock, continuing to stir, until the mixture thickens. Simmer for 2-3 minutes.

4. Stir in the Brie chunks and the cream and cook, stirring, until the cheese has melted.

5. Stir in the tarragon and season with salt and pepper.

6. Pour the fondue into a fondue pot and place over the lighted burner.
To serve:
Spear the grapes, bread and mushrooms with skewers or fondue forks and dip into the fondue