Chocolate Fondue

Serves 4 – Julie le Clerc – TV1

250g quality dark chocolate, finely chopped

1 cup cream

2 tbsp brandy or liqueur of choice, such as orange or hazelnut liqueur

Place chocolate in a heatproof bowl. Place cream in a saucepan and bring to the boil then pour over the chocolate.

Whisk until chocolate is melted and smooth, then stir in chosen liqueur.

Arrange Turkish delight, strawberries and cherries on a platter. Transfer chocolate mixture to a fondue set to keep the chocolate at the correct temperature for dipping.

Use a gentle heat so that the mixture does not boil or burn. Allow each person to skewer and dip their own selection of goodies into the chocolate fondue mixture.

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Connie’s Chocolate Fondue recipe – TV3

300 g chocolate

1 cup cream

4 tablespoons your choice of liqueur

Combine all ingredients in a heavy bottomed pot or a double boiler, and heat gently, stirring until chocolate is melted and the ingredients form a smooth and shiny mixture. Transfer to fondue pot and serve with your choice of accompaniments.

Reheat left over fondue gently in the double boiler taking care not to bring the mixture to a boil, or microwave on medium power for 30 seconds.

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Note: This is purportedly the original recipe for chocolate fondue created in the 1950’s at New York’s Chalet Suisse Restaurant (no longer in business) by Chef Konrad Egli.

3 (3-ounce) bars Toblerone

1/2 cup light or heavy cream

2 Tablespoons Kirsch brandy or Cointreau

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Dippables