The Swiss introduced cheese fondue in the 18th century. Aging cheese was melted down and used as a dipping sauce for bread. Swiss restauranteur Konrad Egli riffed on this classic by creating chocolate fondue. Chocolate fondue was introduced at Egli’s Chalet Suisse restaurant in Manhattan in the late 1960s. The sweet variation became popular. Pound cake and fruit are commonly dipped into chocolate fondue, though experimentation is encouraged.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup dark chocolate chips
- 1 cup heavy cream
- 2 Tbsp orange liqueur (cointreau or grand marnier)
- 1 large apple, cubed
- 12 small strawberries
- 2 medium ripe and firm bananas, sliced
- 2 thick slices pound cake, cubed
Directions
- Melt chocolate in a smaller warm metal bowl set over a large pot of simmering (but not boiling) water. Stir constantly to prevent burning.
- Whip cream to stiff peaks in a separate large bowl.
- Fold cream into melted chocolate and stir in liqueur.
- Pour into fondue pot; keep warm with a candle below pot. Heat will ensure the fondue remains liquid.
- Place apple, berries, bananas, and pound cake on separate dishes.
- Use wooden skewers to dunk the various fruits and cake into the fondue.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.