Add all items to a plastic bowl.
Place in microwave and cook for 15minutes on 50% power.
Stir mixture every few minutes, so as not to overcook any of the chocolate.
Once fully melted pour into warmed Chocolate Fountain and enjoy with biscotti, fresh fruit, pound cake, whatever your heart desires. Chocolate will solidify when cooled, so strawberries and bananas are great with this.
Place about 12 ounces chocolate and chopped vanilla bean in
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Place the chocolate and oil into a large
Combine chocolate and cream in the top of a double boiler set over simmering water or in a metal bowl placed in a pan of simmering water.
Heat until the chocolate is melted, stirring constantly. (Alternatively, combine chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn.).
Pour into a warm fondue pot or into a serving bowl that can be kept warm. Add liqueur; stir gently to combine. Keep warm over low heat.
igh. Place 4 ounces white chocolate into fondue pot liner. Heat to
Melt caramels with 1/2 c cream.
Add chips and save marshmallow cream for last.
Use remaining cream to control thickness of fondue.
Place fondue in electric fondue pot on low.
We add 1/2 c loosely chopped pecans to make a turtle fondue.
Serve with bananas, strawberries, angel food cake, bite size brownies, mini chocolate chip cookies, marshmallows, pretzels, apples etc.
Add ingredients into your fondue pot or mini crock pot. Stirring as it melts until all ingredients are combined.
For a faster method, heat the margarine or shortening and the heavy cream in a sauce pan over med-low heat until melted. Remove hfrom heat. Stir in the rest of the ingredients until melted and well-combined.
Transfer to your fondue pot.
Serve with bananas, pineapple, strawberry, pound cakes.
lend cooled sugar syrup into chocolate mixture using whisk, reserve at
Melt chocolate in fondue pot or saucepan.
Add other ingredients; cook 5 minutes.
Stir chocolate syrup and chocolate-hazelnut spread together in a small saucepan over low heat until smooth and warm.
Prep fruit and cake.
Serve on a platter with fondue in middle.
Sauce can be served warm or at room temperature.
MAKE AHEAD TIP: The sauce will keep, covered, in the refrigerator for up to 3 weeks.
Break up chocolate bar and place into a medium bowl.
Add cream and puree (or juice). Microwave on High for 1 1/2 minutes, stir, Microwave about 1 minute longer or until chocolate is completely melted and mixture is smooth.
Stir in Chambord.
Transfer chocolate to 6-8 individual ramekins, such as small souffle dishes.
Arrange on plates with dippers.
Serve with toothpicks or small forks.
(Or set up in a fondue kit if you have one).
Melt all chocolate in top of double boiler.
Add next 5 ingredients and stir until smooth and thickened.
Pour into fondue pot or chafing dish.
Serve with marshmallows, pound cake, pineapple, banana, apple and orange slices, strawberries or animal crackers.
Heat honey and cream or half and half in a pan over medium flame.
Lower heat.
Stir in chocolate pieces.
Heat, stirring constantly, until chocolate is melted.
Stir in vanilla, mint extract and creme de menthe.
Pour into fondue pot; keep warm enough for dipping.
Heat the cream and orange juice in a saucepan over medium heat until it starts to bubble at the edges. Remove from the heat, and immediately whisk in the chocolate, orange zest, and orange liqueur until smooth. Serve in a fondue pot over the lowest heat setting, or farthest from the heat source.
Shave baking chocolate into top of double boiler.
Add sugar and cornstarch.
Mix until well blended.
Add boiling water and stir until creamy.
Stir in butter and vanilla.
Pour into top of fondue pot.
Keep warm while dipping fruit or cake.
Melt ingredients on stove top over med. heat, stirring until mixture is melted and smooth. Place in fondue pot and watch closely so that it doesn't boil or scorch.
Serve with dippers such as: strawberries, bananas, pretzels, pound cake or angel food cake, marshmallows, dried fruit. etc.
Gently melt the white chocolate chips in fondue pot or double boiler.
Add the heavy cream.
Once melted and smooth, add amaretto and mix thoroughly.
In a double boiler or fondue pot, melt chocolate.
Add cooking creme and vanilla. Stir until heated through.
double boiler, combine the chocolate, butter, coffee, and rum. Set