Chocolate fondue recipes from The Melting Pot

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These recipes come courtesy of Matthew Carlotta, the general manager of the Troy Melting Pot location. To find a location near you, visit www.meltingpot.com
 
Ingredients:
 
4 oz    White Chocolate, finely chopped
½         Banana, thinly sliced     
4 oz    Caramel Ice Cream Topping or Dulce de Leche
            
Optional: 1 tsp of rum or banana liqueur
            
Directions:
Melt chocolate in top of a double boiler set over simmering water, stirring constantly; or place chocolate in a microwave safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Add water, gradually, if needed to achieve the consistency of warm honey. Place banana slices in the bottom of a warm fondue pot. Pour chocolate over bananas. Add caramel (and rum or liqueur, if desired) and stir gently. Keep fondue warm over low heat. Serve with pound cake, brownies, marshmallows and assorted fruits.
 
Dark and Dulce Chocolate Fondue
 
Ingredients:
 
3 oz      Dark Chocolate, finely chopped
1 oz      Dulce de Leche
Coarse Sea Salt (to taste)            
                        
Directions:
Melt chocolate in top of a double boiler set over simmering water, stirring constantly; or place chocolate in a microwave safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Add water, gradually, if needed to achieve the consistency of warm honey. Add dulce de leche and stir gently. Sprinkle coarse sea salt on top of chocolate, to taste. Keep fondue warm over low heat. Serve with pound cake, brownies, marshmallows and assorted fruits.
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