Romantic Fondue for Two
From: Chocolate Lover's Cookbook for Dummies
by Carole Bloom (Wiley Publishing, Inc., 2002), spokesperson for NCA's fellow industry group, the Chocolate Manufacturers Association
Ingredients:
7 ounces bittersweet or semisweet chocolate, finely chopped
2 tablespoons water
4 tablespoons heavy cream
2 tablespoons orange liqueur or 2 teaspoons pure vanilla extract
1 tablespoon unsweetened Dutch-processed cocoa powder, sifted
¼ teaspoon ground cinnamon
Cubes of pound cake or angel food cake
Whole fresh strawberries
Thick slices of banana
Dried apricot halves
Directions: In the top of a double boiler, combine the chocolate and water. Stir over warm water until the chocolate melts and is smooth. Add the cream, orange liqueur or vanilla, cocoa powder, and cinnamon. Stir until the mixture is smooth.
Transfer the mixture to a fondue pan and keep it warm over a low flame. Arrange the cake and fruit on a serving platter.
Supply each guest with a fondue fork so they can spear the item of their choice and dip it in the fondue mixture.
Yield: 6 servings
Remember: Your fondue mixture must be kept warm so that it will stay liquid. The best way to do this is to use a fondue pot that has room for a candle or a liquid heat source underneath.
1st Photo by Traveling Fools of America @ flickr
2nd Photo by -Gep- @ flickr
