| previous | next |
Title: Chocolate Fondue
Categories: It
Yield: 1 Servings
| EMERIL LIVE #EMIA33 | ||
| 1 | lb | Dark chocolate |
| 1 | lb | Milk chocolate |
| 1 | lb | White chocolate |
| 3/4 | c | Heavy cream |
| 6 | oz | Grand Marnier |
| GARNISHES | ||
| 1 | lb | Cake, sliced |
| 1 | Angel Food Cake, sliced | |
| 1/2 | pt | Strawberries |
| 2 | Bananas, sliced | |
| 1 | Dozen coconut macaroons | |
| Wooden skewers | ||
Chop each of the chocolate into small pieces, separately. Place each type of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream and Grand Marnier. When the cream comes to a simmer, remove from the heat and pour 1/3 over each type of chocolate. Whisk each pot until smooth. Serve the fondue with the garnishes.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 08-29-97 (13:15) Occ Bbs (51) Cooking
| previous | next |