This is a true classic. The recipe calls for bittersweet or semi-sweet chocolate… I prefer semi-sweet…. but that is a personal preference.
I recommend you use a good quality chocolate… since it really is the main event… it really needs to be a good one…. this is not the place to economize.
The recipe calls for Kahlua or Cognac… I actually prefer to use Tia Maria… and Kahlua as a second choice…. Kirsch or rum give it a great flavor too… I’m not wild about Cognac.
This sauce is really thick… thin it with a little cream… add a tablespoon at a time until you get the desired thickness.
Again, in my “Fondue” book… this recipe appears… it is a classic and can be found many other places, as well…. however… the author…. makes a wonderful suggestion for a dipper… tiny frozen cream puffs filled with vanilla ice cream frozen hard… I had never thought of using ice cream…
Other dipper suggestions are: strawberries, banana chunks, mandarin orange segments, pineapple chunks, pound cake cubes, marshmallows… use your imagination!
Make sure you have your fondue pot over low heat so the chocolate doesn’t burn.
Classic Chocolate Fondue Recipe
All you need:
10 ounces bittersweet or semisweet chocolate
2/3 cup heavy cream
2 tablespoons Kirsch, rum, Kahlua, Tia Maria or Cognac
All you need to do:
Cut the chocolate into ½ inch pieces.
Combine all ingredients in a fondue pot set over low heat.
Stir until the chocolate is melted and the mixture is smooth.
Keep warm over low heat.
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