Celebrating Super Bowl and…National Chocolate Fondue Day!

Super Bowl Sunday.
Celebrating best competition…an American ritual.
Also celebrating National Chocolate Fondue Day.  Elegant icing to your Super Bowl repast.  Fun too.
The Menu Shoppe presents more “finds”…
facts-about-chocolate.com presents some helpful tips…
The basic way to prepare a chocolate fondue recipe: First, grate the chocolate or chop it into small chunks.
As far as the “creamy” part, you can add various combinations of milk, heavycream, light cream, whipping cream, cream cheese, sweetened condensed milk, evaporated milk, butter, or even marshmallow cream.
For flavoring, experiment with vanilla, flavored liqueurs, Grand Marnier, mint, cinnamon, chili powder, ground coffee, peanut butter, ground cocoa, fruit preserves, pureed fruit, etcetera.
Amaretto Chocolate Fondue
courtesy of Paula Deen
3/4 cup heavy whipping cream
1 pound semisweet chocolate, chopped
1/4 cup amaretto liqueur
Dippers: Biscotti, strawberries, pineapple chunks, bananas
In a heavy saucepan, bring the whipping cream to a boil. Remove from heat, then add the chocolate, stirring until smooth. Stir in liqueur. Spoon into a fondue pot; keep warm over low heat. Serve with desired dippers.
…or infuse some coffee…
Chocolate Bar Fondue
32 ounces milk chocolate, grated
1 1/4 cups heavy cream
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot water
In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.
Chocolate and Coconut Creme Fondue
1 15-ounce can sweetened cream of coconut (such as Coco López)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/4 cup whipping cream
1/4 teaspoon coconut extract
Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)
Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)
Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.
suggested pairings
White Chocolate Fondue
6 ounces white chocolate, chopped
1 cup whipping cream
2 tablespoons brandy, or 2 tablespoons rum
In a small heavy saucepan, mix chocolate with cream. Heat on low, stirring constantly, until chocolate is barely melted.  Remove from heat; stir in brandy. Serve immediately with strawberries or any other fruit that will dip.
And for extra simplicity…
Anysetiers du Roy Chocolate Fondue offers a simple and delicious way to put together a fondue. All you need to do is remove the lid, set the crock pot in a hot water bath in the microwave for two to three minutes and add the dipping bits! Featuring dark chocolate with pralines or orange, OR white chocolate.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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