This week is a classic fondue pot recipe — chocolate. (Cheese will probably be done at some later date, when cheese-hating daughter isn’t around.)
6 1-ounce squares unsweetened chocolate
1 1/2 cups sugar
1 cup light cream
1/2 cup butter or margarine
1/8 teaspoon salt
3 tablespoons crème de cacao or orange-flavored liqueur
In saucepan melt chocolate over low heat. Add sugar, cream, butter, and salt. Cook, stirring constantly, about 5 minutes or till thickened. Stir in liqueur. Pour into fondue pot; place over fondue burner. Spear dipper with fondue fork; dip sauce. Makes 6 to 8 servings.
Suggested dippers: Angel cake, pound cake, apples, maraschino cherries, marshmallows.
Time to indulge!
One and a half bars of baking chocolate. Mmmmm.
Once that’s melted, add cream and sugar. Mmmmm.
Stir it all up, add some Grand Marnier. Mmmmm.
Oh, you thought this was all happening in the fondue pot? Nope, that’s apparently just for show (and keeping the chocolate warm). Like we learned last week, Sterno is good at warming, but the stove is faster… so cook in a real pot, serve in the fancy fondue pot!
Delicious. We dipped berries (mmm), pound cake (mmm), animal crackers (mmm). Heck, anything dipped in chocolate is good, right?
Oh, and incidentally — this does make plenty of chocolate, so you’ll probably have leftovers (even with a lot of guests who are chocolate fiends). Interestingly, chocolate fondue makes a great fudge when it’s refrigerated! Not what the authors of Fondue and Tabletop Cooking expected, I imagine, but good to know.