RICH CHOCOLATE FONDUE
Serves 6
A sweet fondue isn’t retro; it’s classic. This straight-up version is particularly glossy, and clings well.
In testing, we found that the consistency suffered a bit when reheated, even with some liquids added. It won’t be a hardship to make this disappear at one sitting.
If you don’t have a fondue pot, serve the chocolate fondue in the same pan you cooked it in, or transfer it to a small slow cooker set on LOW.
Adapted from MelsKitchenCafe.com.
FOR THE FONDUE 10 ounces good-quality bittersweet chocolate (preferably not chips), chopped
1/3 cup regular or low-fat
milk, or more as needed 1/3 cup heavy cream 1 teaspoon vanilla extract 1/4 to 1/2 cup goodquality, chopped white chocolate (may substitute Ghirardelli white chocolate chips; optional)
FOR DIPPING (CHOOSE YOUR FAVORITES)
Hulled strawberries Raspberries
Sliced bananas
Angel food cake, cut or
torn into chunks
Plain cake doughnuts, cut
into chunks
Toaster waffles, toasted and cut into bite-size pieces
Marshmallows
Dried apricots
Flaky or coarse sea salt,
for sprinkling
For the fondue: Combine the chocolate, milk and cream in a medium saucepan over low heat; cook, stirring often, until the chocolate is completely melted and the mixture is smooth and glossy.
Stir in the vanilla extract; if the mixture seems too thick, add more milk a tablespoon at a time. If desired, add the white chocolate (to taste) and stir just long enough to create melty swirls.
Pour the mixture into a fondue pot set over low heat or a gel-fuel flame.
For dipping: When ready to serve, set out some or all the components next to the fondue, with individual plates. Nutrition | Per serving (fondue only, without white chocolate): 250 calories, 4 g protein, 23 g carbohydrates, 24 g fat, 3 g saturated fat, 20 mg cholesterol, 15 mg sodium, 1 g dietary fiber, 1 g sugar