As promised, I did keep up at least for another week–here’s this week’s dessert, 14-1: Chocolate Fondue.
Alas, there was no party to serve it at–it was a random Thursday (tonight actually) and just the two of us. But with a mini electric fondue pot and a pre-prepared fruit bowl from the market, any day can be fondue day. This, my friends, is the future.
I reduced this recipe down to accommodate both my small fondue pot and crowd size, so here are the ratios I used instead (for 2 people):
- 8-10 oz fruit
- 2 oz chocolate
- 1/4 cup whipping cream
- 1 teaspoon cognac/liqueur
Also, there’s a spelling error in Step 5 (should be choose, not chose). Once a teacher, always a teacher.
Ingredients (including fondue pot). I chose to use a cherry liqueur to complement my pre-prepared fruit bowl from the market. For two people on a weeknight, using pre-done fruit is the level of effort I’m willing to make.
My fondue pot came with little forks, but I pulled out some wooden sticks in case the forks weren’t adequate for the job.
I started trying to be artful with my presentation…
…and here’s how it ended up. I felt like it needed a hint of garnish, so I sent my sous chef out to the garden for some mint sprigs.
I cranked it up to “MELT” for the fondue preparation stage. Cream is heating while I start breaking up the chocolate squares.
Once it seemed like the cream was warm enough (this thing takes a while), I added the chocolate pieces.
I stirred it up until it all melted together and then adjusted down to WARM. And…that was it? Pretty simple, actually.
Since there’s no good way to plate fondue, you’ll have to go with an “action shot” instead.
This was actually kind of fun! That little fondue pot was worth it. Stay tuned for cheese fondue sometime soon…
Grade: A+
