Monday, February 1, 2010

Chocolate Fondue

You can adjust the amount of Cointreau in the recipe to suit your tastes as needed, 1/4 of a cup is a good starting point. Reduce this amount if you want a less liquored flavoured dessert, or increase it (a little!) to make it more "adult". You can also swap the Cointreau with Baileys if preferred. If you have any leftover fondue sauce, put it the fridge over night to make a soft fudge. This chocolate dessert recipe serves four.

INGREDIENTS:
300ml thickened cream
1/4 cup Cointreau liqueur
300g dark chocolate, finely chopped
Fresh fruit, such as strawberries, oranges, banana, raspberries & kiwis to serve
250g packet marshmallows

PREPARATION:
Heat cream in a saucepan over medium heat until almost boiling. Stir in Cointreau.

Place chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Stir with a metal spoon until melted and smooth. Pour into a warm bowl or small ceramic fondue.

Serve chocolate fondue with fruit and marshmallows.