EAGLE BRAND® CHOCOLATE FONDUE
Chocolate Fondue is elegant and yet so easy to make. Don't just save this dessert idea for special gatherings . . . enjoy it every day with your family. Kids will enjoy dipping fruits and cookies into this chocolate treat for an after school snack!
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
- Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 38.7 g, Cholesterol 33.5 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 12.1 g, Sodium 123.9 mg, Sugar 36.3 g
FUDGY MILK CHOCOLATE FONDUE
Provided by Food Network
Time 20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- COMBINE syrup, sweetened condensed milk and salt in heavy saucepan over medium heat. Cook and stir 12 to 15 minutes or until slightly thickened.
- REMOVE from heat; stir in vanilla. Serve warm with dippers.
- MICROWAVE METHOD:
- COMBINE syrup, sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 1/2 to 4 minutes, stirring after 2 minutes. Stir in vanilla.
CLASSIC CHOCOLATE FONDUE
Give melty, delicious classic chocolate fondue an unexpected lift with an infusion of coffee. This Classic Chocolate Fondue comes with a twist!
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Cook ingredients in saucepan on medium-low heat 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0.6379 g, Sugar 0 g, Protein 2 g
CHOCOLATE MALLOW FONDUE
"This sweet velvety chocolate blend makes a wonderful coating for fresh fruit and cake cubes," says field editor June Mullins, Livonia, Missouri.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a microwave, microwave the first five ingredients just until melted; whisk until smooth. Transfer to a fondue pot and keep warm. Serve with fruit and/or cake.
Nutrition Facts : Calories 114 calories, Fat 4g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
SMOOTH CHOCOLATE FONDUE
"This recipe is fun for kids but can also be the perfect ending to a gourmet meal," says Kim Terhune of Mountain Lakes, New Jersey. "And as the chocolate cools, it gets thicker and coats the food even better!"
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl or heavy saucepan, combine the milk, chocolate chips, cream and vanilla. Heat just until chips are melted, stirring occasionally. Transfer to a fondue pot and keep warm. Serve with fruit or cake.
Nutrition Facts : Calories 265 calories, Fat 16g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 45mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
EAGLE BRAND CHOCOLATE FONDUE
Number Of Ingredients 5
Steps:
- In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla. Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator. Serves 6.
Nutrition Facts : Nutritional Facts Serves
FUDGY CHOCOLATE FONDUE
Kids love dipping their fruit into this great classic. Let them make this for you for Mother's Day, or for any special day that comes around!!
Provided by Chef mariajane
Categories Sauces
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine chocolate syrup, Eagle Brand, and salt in a heavy saucepan.
- Cook over medium heat, stirring until mixture just comes to a boil. Remove from heat and stir in vanilla extract.
- Serve warm with assorted dippers. use wooden skewers to help with the dipping.
Nutrition Facts : Calories 1066.5, Fat 12.8, SaturatedFat 8.1, Cholesterol 49.9, Sodium 454.8, Carbohydrate 234.6, Sugar 134.2, Protein 11.6
CHOCOLATE FONDUE
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "A simple party dessert which is a year-round opportunity to use the season's best and ripest fruit." My comments submitted as a review when I first tried it were, "Excellent chocolate fondue. I cut the recipe in half and prepared it with Ghirardelli Semi-sweet chocolate and heavy cream. Hubby and I ate an entire pound of strawberries dipped in this luxury while watching movies tonight." I have made this many times since for just Hubby and I, and for guests. It is a very good chocolate fondue.
Provided by Ms B.
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
- Stir until smooth.
- Add more liquid if the sauce seems too thick or look curdled.
- Remove from the heat and stir in the vanilla.
- Use warm fondue immediately or set aside until needed and rewarm briefly.
- Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
- If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
- Leftover sauce keeps several days in the refrigerator.
- It is a prefect topping for ice cream.
- Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
- For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
- For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
- Butter or cream results in a softer, mellower chocolate flavor.
- Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
- If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
- Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).
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