In saucepan, melt butter and chocolate on low-medium heat.
As chips begin to melt, add 1/4 cup milk, stir and add more milk if you want a thinner chocolate fondue.
Keep stirring until fondue is melted completely and even.
Remove from heat and dip strawberries while sauce is still warm.
For the caramel fondue, heat sugar, cream and butter
Place the chocolate, cream and corn syrup in a heatproof bowl. Set the bowl over a pan of gently simmering water. Heat for 3-4 mins, stirring occasionally, until melted and smooth.
Thread the strawberries, banana and marshmallows onto wooden skewers (if serving to small children you may want to snip off the pointed ends with strong kitchen scissors). Spoon the warm chocolate fondue into small dishes. Serve with the fruit skewers and additional whole strawberries for dipping.
small bowl, combine the chocolate and 1/2 cup milk
Take a microwave safe dish or even pyrex measuring cup large enough to hold the fondue ingredients and heat on high for 30 seceonds at a time checking to see if melted my mixing with a spoon each time.
You can put the blend in a decorative bowl.
Put the dippers out with plates and wooden skewers and enjoy immediately.
Break the chocolate bar into chunks-- the smaller
Melt chocolate and sweet condensed milk over a double boiler or Bain Marie (A pot warming content over another pot filled with little bit of water). Once melted add Kahlua and pour in chocolate fondue dishware. Keep warm over tealight candle.
Enjoy with fresh cut fruits.
Place all ingredients in a ceramic fondue pot over low heat.
Stir constantly until the mixture is melted and smooth.
Do not allow to bubble.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.
Spear fruit or nuts with fondue forks or wooden skewers, dip, swirl and enjoy!
Combine custard, cocoa powder and chocolate in a medium saucepan over medium-low heat, stirring constantly, until chocolate has melted and mixture is smooth. Transfer to a small ceramic fondue pot.
Thread fruit and marshmallows onto 12 skewers. Serve with fondue.
Place chocolate, cream and Cointreau in a heatproof bowl. Stir over a double boiler for 4-5 mins, until melted and smooth.
Meanwhile, toast waffles then cut into heart shapes or fingers. Arrange on a platter along with fruit for dipping in fondue.
Pour chocolate mixture into a warmed fondue pot. Serve immediately.
Combine cream and chocolate in a medium heatproof bowl and place over a medium saucepan of simmering water (don't let base touch water). Cook, stirring, for 3-4 mins, until melted and combined. Stir in liqueur and transfer to a heatproof serving bowl.
Thread blueberries and raspberries alternately onto 6 skewers. Serve fondue with berry skewers, waffle cookies and marshmallows.
Heat cream over medium heat until just boiling. Reduce heat and add chocolate and marshmallows, stirring until smooth. Remove from heat and add cointreau. Transfer to a serving bowl.
Arrange fruit, biscotti and marshmallows on a platter. Serve with fondue and skewers for dipping, if desired.
Place chocolate and cream in a medium saucepan on low heat. Cook, stirring, for 2-3 mins until melted and smooth. Stir in liqueur.
Transfer to a fondue dish and keep warm over a gentle flame, stirring often. Serve with strawberries.
In a medium heatproof bowl, combine the chocolate and cream and melt over a pan of gently simmering water. Stir in the liqueur and transfer to a fondue dish. Keep warm by lighting candle underneath the dish. Serve with strawberries, stirring occasionally.
Heat chocolate, heavy cream and liqueur over low heat, stirring, for 2-3 mins, until melted and smooth. Transfer to fondue dish and keep warm over a gentle flame, stirring often.
Serve hot with a selection of fruit and marshmallows.
Heat heavy cream in a saucepan over low-medium heat until hot but not simmering.
Add chocolate and stir until melted.
Add vanilla and stir.
Transfer to fondue pot and serve with fresh fruit and pound cake.
Substitute vanilla with orange liqueur, kirsh or framboise for extra flare.
nd cook, stirring constantly, until chocolate base is simmering.
Remove
In a small pot, bring heavy cream to boil Remove from heat.
Add chocolate chips.
Stir, stir, stir, stir Stir it again And again Pour into fondue pot over candle or canned burner.
Dip marshmallows, strawberries or pound cake into chocolate.
This mixture tends to burn after about a 1/2 hour over a fondue with no temp control (candle fondue), so keep an eye on it.
Combine chocolate and cream in a medium saucepan.
Cook over low heat, stirring constantly, until chocolate is melted and smooth.
Add sugar and peanut butter; continue cooking until slightly thickened.
Remove from heat; stir in vanilla.
Pour into fondue pot.
Serve warm with fondue dippers.
Makes about 2 cups fondue.
Place chocolate pieces in double boiler. Heat on low over a stovetop until chocolate is mostly melted.
Add cream and stir completely.
Heat mixture on low until it is smooth and even consistency, about 10 minutes.
Add Amaretto nnd stir briefly for 1 minute.
Remove immediately from stovetop. Place pot over fondue warmer if you have a one.
Dip fruit in fondue using fondue forks or toothpicks.