Wish to impress someone special on Valentine’s Day? Based on the original recipe for the chocolate fondue created in the 1950’s by Chef Konrad Egli at New York’s Chalet Suisse Restaurant, this should do the trick!
Classic Chocolate Fondue
- 4 (3-ounce) Toblerone ™ chocolate bars
- 1 cup light or heavy cream
- 2 Tablespoons Kirsch brandy, Grand Marnier ™, Amaretto ™ or Cointreau ™
- For dipping: fresh strawberries, pineapple chunks cut into 1-inch cubes, banana slices. You can also use marshmallows, apple slices, or anything else that strikes your fancy!
In a small saucepan, heat the cream over medium heat until it begins to simmer.
Lowering the heat, whisk in chocolate pieces, cream and brandy until smooth and thoroughly incorporated.
Immediately transfer the mixture to a fondue pot heated with a low flame, or serve straight from the saucepan.
Arrange the strawberries, pineapple chunks banana slices, and other “dippable” items on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces into the hot melted cream chocolate mixture. Eat immediately.