Sunday, December 2, 2007

Chocolate Fondue a La Chalet Suisse

Can you think of a better way to use Toblerone? I love this recipe which drives everyone who eats it crazy:)

Of course you can change the chocolate to your favorite chocolate brand. I sometimes even use orange flavored chocolate to give it a twist. If you are using bittersweet chocolate, don't buy no more than 64% cacao content, it would be too bitter.

You can decide which cream you would like to use, I use light cream so that I don't feel too guilty afterwards:) But it does taste better with heavy cream.

You can also use any fruit you want, but generally stay away from apples and pears, because they do tend to get darker as time goes by. And this is a dessert that should be enjoyed over a loooonnnggg period of time:)

Don't skip the butter, it's what gives the chocolate the shine.

Keep the chocolate warm with very low heat, such as tea lights, anything warmer and the chocolate will burn.

If you prefer you can easily use Cognac. Try different liquors to see which one you like best. Grand Marnier would be another delicious liquor to add:)

If you have leftovers (by any chance) you can use it as a sauce for ice cream...


CHOCOLATE FONDUE A LA CHALET SUISSE RECIPE

Ingredients:

3 (3-ounce) bars Toblerone
1/2 cup light or heavy cream
1 tablespoon butter
2 tablespoons Kirsch brandy or Cointreau
Special equipment: a small fondue pot with tea candle or a small warmed bowl (fill with hot water to warm, then dry); wooden picks or skewers

Directions:
Break the Toblerone into separate triangular pieces. Make them as small as you possibly can, it will make the melting easier.

Bring cream, butter, and brandy to a simmer in a 1/2- to 1-quart saucepan over moderate heat. Remove from heat and add chocolate, stirring until melted and smooth. Transfer to fondue pot and set over candle flame or to small warmed bowl (chocolate will stay warm enough for dipping for about 20 minutes without candle).

For dunkables, serve each person a plate with one, or a combination, of the following: Angelfood cake or ladyfingers, cut in chunks Orange or tangerine sections Sliced strawberries or bananas Profiteroles or puff pastry

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