A new take on a favorite old camping recipe… but it's still chocolate, marshmallows, and graham crackers warmed over an open flame.
1 cup cream
8 ounces semi-sweet chocolate, chopped
1 cup marshmallow cream
Slowly warm the cream in a medium saucepan over medium-low heat. When hot, add the chocolate pieces, stirring until melted. Stir in the marshmallow cream and warm the mixture. Transfer to a warm fondue pot.
Serve with graham crackers and marshmallows, of course. Serves 6 or more.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
You will find a collection of recipes I have saved over the years. When you work at a place that has a shin-dig for every occasion, you eventually get everyone else's recipes. I try to give credit where credit is due. If you know me, you know none of these were ones I made up on my own. I need all the help I can get! Enjoy and dig in!
Thursday, December 31, 2009
Marbled Chocolate Fondue Recipe
The use of both white and dark chocolate gives this one an outstanding look among dessert fondues.
1 cup heavy cream
10 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
2 ounces white chocolate, finely chopped
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot. Sprinkle the white chocolate over the top, and draw a spoon or knife through the mixture 2 or 3 times, just enough to marble it.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
1 cup heavy cream
10 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
2 ounces white chocolate, finely chopped
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot. Sprinkle the white chocolate over the top, and draw a spoon or knife through the mixture 2 or 3 times, just enough to marble it.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
White Chocolate Fondue Recipe
White chocolate is a rich, chic addition to dessert fondue recipes.
3/4 cup heavy cream
12 ounces white chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
3/4 cup heavy cream
12 ounces white chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
Classic Chocolate Fondue Recipe
This recipe is the most popular of all the dessert fondue recipes.
1 cup heavy cream
12 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm ceramic fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and almond biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
1 cup heavy cream
12 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm ceramic fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and almond biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
Tuesday, December 22, 2009
Orange and Nut Squares
Ingredients
1 package store bought sugar cookie dough
1 cup orange marmalade
1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
1 cup semisweet chocolate chips or chopped chocolate
Directions
Preheat the oven to 350 degrees F.
Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
Spread the marmalade over the cookie. Sprinkle with nuts.
In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/orange-and-nut-squares-recipe/index.html
1 package store bought sugar cookie dough
1 cup orange marmalade
1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
1 cup semisweet chocolate chips or chopped chocolate
Directions
Preheat the oven to 350 degrees F.
Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
Spread the marmalade over the cookie. Sprinkle with nuts.
In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/orange-and-nut-squares-recipe/index.html
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