Chocolate Midnight Fondue
How to Make Chocolate Midnight Fondue
- In medium pan, heat cream and salt over low heat til hot but not boiling. Gradually stir in chocolate, letting each addition melt before adding more. Stir in cognac.
- Transfer to a ceramic fondue pot and set over a lot flame. Regulate flame under fondue to keep it as low as possible. If it begins to boil, turn off heat.
Chocolate almond fondue: Substitute amaretto for the cognac. Serve with fresh or dried picots, and small bowls of chopped toasted almonds on the side to roll the chocolate coated bites in
Chocolate Fondue a L'Orange: Substitute Grand Marnier, Cointreau, Triple Sec or other orange flavored liqueur for the cognac
Chocolate hazelnut fondue: Substitute Frangelico or other hazelnut liqueur for the cognac. For added richness, stir in 3 Tbsp. chocolate hazelnut spread, such as Nutella, til melted and smooth.
Chocolate Macchiato Fondue: Before adding the chocolate, add 1 teaspoon of instant espresso powder to the warm cream and stir til dissolved. Substitute coffee liqueur, such as Kahlua for the cognac.
Chocolate Pina Colada Fondue: Substitute dark rum and 1/2 tsp. coconut extract for the cognac. Serve with fresh or dried pineapple chunks, and small bowls of sweetened flaked coconut on the side to roll chocolate coated bites in.
Chocolate Razzle Dazzle Fondue: Substitute framboise (raspberry eau de vie) or Chambord (black raspberry liqueur) for the cognac, and stir in 1 cup (6 oz) fresh raspberries.
Chocolate Voodoo fondue: Substitute crème de banana for the cognac. Serve banana chips and fresh banana chunks for dipping.
Dark Chocolate Mint Fondue: Substitute crème de menthe or a chocolate peppermint liqueur, such as Vandermint for the Cognac.
Irish Dream Fondue: Substitute 1 Tbsp. Irish whisk and 2 Tbsp. Baileys or other Irish cream liqueur for the cognac.