Toblerone Fondue Recipes

Steps:

• In a medium saucepan, bring the cream to a simmer.
• Remove from heat and add chopped chocolate.
• Let stand long enough for the chocolate to begin to melt, about 3 minutes.
• Add the liqueur and whisk until smooth.
• Transfer mixture to a ceramic fondue pot or chafing dish and keep warm.
• Serve with dipping ingredients such as pound cake, angel food cake, strawberries, sliced peaches, or bananas.

Steps:

• Place the Toblerone, cream and golden syrup into a saucepan.
• Gently heat, stirring, until melted and smooth.
• Pour the mixture into a warm bowl and serve with skewered fruit or marshmallows.
• Enjoy!

Steps:

• In double boiler melt chocolate. Add cream, butter and salt.
• Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
• Transfer to fondue pot and keep warm over fondue burner.
• Note: If fondue becomes too thick add a bit of warmed cream.

Steps:

• Break bar into small pieces and place into saucepan.
• Stir in milk.
• Cook on medium heat until chocolate is melted and mixture is well blended, stirring frequently.

Steps:

• Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.

Steps:

• In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the cream, stirring, remove the bowl from the pan, and let the mixture cool while making the meringue.
• In another metal bowl combine the whites and the sugar, set the bowl over a saucepan of hot but not simmering water, and stir the mixture until the sugar is dissolved.
• With a hand-held electric mixer beat the meringue for 5 minutes, or until it holds glossy stiff peaks and is warm to the touch.
• Remove the bowl from the pan and continue beating the meringue until it is cool.
• Transfer 1 cup of the meringue to a pastry bag fitted with a small decorative tip, fold the remaining meringue into the chocolate mixture gently but thoroughly, and divide the mousse among 6 small dishes.
• The mousse may be made 4 hours in advance and kept covered at room temperature or it may be made 1 day in advance, kept covered and chilled, and allowed to come to room temperature.
• On a baking sheet lined with parchment paper or foil pipe the remaining meringue into 2-inch strips and bake the strips in the middle of a preheated 300°F.
• oven for 15 minutes, or until they are lightly golden.
• Let the meringues cool on the baking sheet and peel them from the paper.
• The meringues may be made 2 days in advance and kept in an airtight container.
• Serve the meringues and fruit for dipping into the mousse fondues.