DARK CHOCOLATE RASPBERRY FONDUE
Dip into the dark, rich pleasure of chocolate fondue! Four ingredients are all it takes to make this indulgent treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- In fondue pot or 2-quart saucepan, mix whipping cream, raspberry preserves and honey. Heat over warm/simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).
- Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. (If using saucepan, pour into fondue pot and keep warm over warm/simmer setting.) Serve with dippers.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 16 g, TransFat 0 g
CHOCOLATE-RASPBERRY FONDUE
You don't need a fancy fondue pot to make this melt-in-your-mouth concoction. I serve the dip in my small slow cooker. Folks love the chocolate-raspberry combination.--Heather Maxwell, Fort Riley, Kansas.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first 5 ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth. , Transfer to a 1-1/2-qt. slow cooker or fondue pot. Serve warm with pound cake or fruit.
Nutrition Facts : Calories 120 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE RASPBERRY FONDUE
A very quick and easy fondue, thats perfect for last minute company. No fondue set is required, but if you have one, go wild!
Provided by Meghan
Categories Dessert
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- 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).
RASPBERRY FONDUE WITH MERINGUE CLOUD HEARTS
Steps:
- Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and whisk until melted and smooth. Stir in jam and liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner. If eating immediately, serve in a decorative gravy boat. Serve with Meringue Cloud Hearts for dipping.
- Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
- Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
- Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.
CHOCOLATE FONDUE WITH CANDIED ORANGE PEEL, RASPBERRIES, AND ALMOND MACAROONS
Categories Food Processor Chocolate Dairy Egg Fruit Nut Dessert Bake Cocktail Party Valentine's Day Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 19
Steps:
- Make candied peel:
- Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orange peel from top to bottom at 1/3-inch intervals, cutting through pith, with a sharp knife. Pull off each strip of peel, including pith, with your fingers and put in a 2- to 3-quart heavy saucepan. (Reserve fruit for another use.) Fill pan with water, then add 1/4 teaspoon salt and bring to a boil. Boil, uncovered, 10 minutes, then drain peels in a sieve. Repeat procedure with more cold water and remaining 1/4 teaspoon salt, then set peels aside. (If peels are not very tender, repeat procedure a third time.)
- Put a sheet of parchment paper or wax paper on a baking sheet and set baking sheet on a rack.
- Bring granulated sugar and water (1/4 cup) to a boil in cleaned saucepan over moderately high heat, stirring and brushing any crystals from side of pan with pastry brush dipped in cold water until sugar is dissolved.
- Add peels to syrup in pan and cook, stirring frequently, until most of syrup is absorbed by peels, 4 to 5 minutes. Transfer peels to lined baking sheet, separating strips. Let dry until only slightly sticky, at least 1 hour. make macaroons: Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet and put almonds in a shallow bowl.
- Blend together almond paste, egg white, and salt in a food processor until smooth, then transfer dough to a small bowl or a sheet of wax paper. Transfer slightly rounded teaspoonfuls of dough, a few at a time, to almonds and turn to coat completely, then transfer to baking sheet as coated, arranging balls about 1 inch apart.
- Bake until tops are pale golden and undersides are golden, 20 to 25 minutes. Transfer to a rack to cool.
- Make fondue:
- Finely chop chocolate (preferably in a food processor) and transfer to a small bowl.
- Bring cream, butter, and Cognac to a simmer in a 1/2- to 1-quart saucepan over moderate heat. Remove from heat and add chocolate, stirring until melted and smooth. Transfer to fondue pot and set over candle flame or to small warmed bowl (chocolate will stay warm enough for dipping for about 20 minutes without candle).
- Arrange raspberries, orange peel, and macaroons on a plate (use wooden picks for raspberries) and serve with fondue.
WHITE CHOCOLATE RASPBERRY SWIRL FONDUE
White chocolate fondue with a swirl of raspberry puree. Serve with tart fruits to balance the sweetness of the white chocolate. Strawberries, peaches, pineapple and not-too-sweet cookies like biscotti.
Provided by designgirl
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Set aside 1/3 of the raspberries for dipping into the finished fondue. In a blender puree the remaining raspberries. Strain the puree through a fine meshed wire sieve into a small bowl. Discard the seeds. Set the puree aside.
- In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat and add the white chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth.
- Transfer the fondue to a ceramic fondue pot and keep warm over a burner. Drizzle the raspberry puree over the fondue. Swirl a knife through the puree to create a marble effect.
Nutrition Facts : Calories 558.8, Fat 39.1, SaturatedFat 23.8, Cholesterol 64.9, Sodium 83.4, Carbohydrate 49.2, Fiber 1.8, Sugar 45.9, Protein 5.6
CHOCOLATE-RASPBERRY FONDUE RECIPE - (4/5)
Provided by HeatherS
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the first five ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth. Transfer to a small slow cooker or fondue pot. Serve warm with pound cake or fruit.
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