Cut angel food cake into bite size wedges.<
In a food processor, puree the cilantro, mint,
elvety.
Holding the food with *fingers, a fondue fork or a
ogether the milk, jam and food coloring in a small bowl
Combine all ingredients in a blender or food processor; puree until smooth.
Coarsely chop the chocolates.
Place in a small, heavy saucepan with the cream and coffee.
Cook over gentle heat, stirring frequently, until melted and smooth.
Stir in the vanilla.
Keep warm over hot water until ready to serve.
To serve, transfer to a fondue pot and continue to keep warm.
Offer an assortment of foods to dip (or add some of your own) with fondue forks or bamboo skewers designed for dipping.
For the caramel fondue, heat sugar, cream and butter
Melt chocolate in double boiler. Add whipping cream and flavoring.
Pour into fondue pot.
Dip fresh fruit or angel food cake.
Prep fruit and cake.
In a sauce pan, slowly heat whipping cream until bubbles form around the edges.
Remove pan from heat; whisk in chopped chocolate until mixture is smooth.
Stir in vanilla and, if desired, add liqueur.
Transfer mixture to a fondue pot and keep warm over low heat.
Combine the chocolate chips and milk in the top of a double boiler or heavy saucepan and stir constantly until melted and smooth.
Stir in peanut butter.
Stir in additional milk if needed to reach desired consistency.
Pour mixture into fondue pot and enjoy!
(If mixture gets to thick, add more milk.).
*Suggested fondue dippers: Angel food or pound cake squares; banana, apple or pineapple chunks, strawberries, seedless grapes or marshmallows.
In fondue pot or medium saucepan, combine chocolate chips and evaporated milk.
Cook over low heat until chocolate is melted, stirring occasionally.
Stir in vanilla.
Serve with angel food cake, fresh fruit or pretzels.
br>Transfer mixture to warm fondue pot or serving dish.
Heat chocolate and half and half in heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
Remove from heat.
Pour into fondue pot or chafing dish to keep warm.
Dip fruit or other dippers into chocolate mixture with fondue forks or wooden skewers.
nife and put in a food processor.
transfer to a
ell. Stir together buttermilk and food color. Mix flour, cocoa and
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.
Heat the first 3 ingredients over low heat or heat in a fondue or crock-pot until chocolate melts.
Use meat skewers or forks to dip the cake or fruit into the chocolate.
Eat one piece at a time immediately after dipping it into the chocolate.
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.
Melt chocolate in slow-cooking pot.
Cover and heat on high until chocolate melts.
Stir in cream, sugar, butter and salt; cook on high for 10 minutes until blended.
Add creme de cacao and turn heat to low.
Serve with fondue forks.