I have a couple of fondue pots and though a trend of several years ago is now not so trendy, I don’t care, I still love the classic of dipping fruit into deep, rich chocolate. So simple and elegant. Another dessert selection for our Susan G. Komen fundraiser. We served Bittersweet Chocolate Fondue with Fresh Strawberries with Del Rio Sticky Syrah Port and there is nothing old fashioned about that combination!
Bittersweet Chocolate Fondue with Fresh Strawberries
- 1/2 cup whipping cream
- 5 tablespoons (about) water
- 12 ounces bittersweet chocolate chips or bar, chopped (not unsweetened)
- Strawberries or assorted fruits
- Bring cream and 2 tablespoons water to simmer in heavy medium saucepan over medium-high heat. Reduce heat to low. Add chocolate; whisk until melted and smooth. Whisk in remaining 3 tablespoons water (or substitute with 3 tablespoons liqueur of choice; see variations in Notes).
- Transfer to fondue pot and keep warm over fondue burner. If fondue becomes too thick at any time, mix in more water by tablespoonfuls as needed.
- DIPPERS: We served with fresh strawberries but make a tray of various small bites if you prefer including:
- -inch pieces of banana, orange or tangerine segments, kiwi wedges, pear wedges, assorted dried fruit such as apricots, figs, apple rings, pineapple rings
- -inch pieces gingerbread, pound cake or angel food cake, large marshmallows
Chocolate Orange Fondue: Replace 3 tablespoons water with 3 tablespoons Grand Marnier liqueur and mix in 1 1/2 teaspoons grated orange peel.
Mocha Fondue: Replace 3 tablespoons water with 3 tablespoons Kahlua liqueur and mix in 1 tablespoon instant coffee crystals