Wednesday, February 9, 2005
GRAND MARNIER-HONEY CHOCOLATE FONDUE
1 cup bittersweet chocolate, melted
1 cup semisweet chocolate, melted
1/2 cup heavy cream
2 teaspoons orange zest
Pinch of salt
2 tablespoons honey
1/4 cup Grand Marnier liqueur (see note)
Assorted fresh fruit, cut into bite-sized pieces, as needed
Ladyfingers or pound cake, cut into bite-sized pieces, as needed
Combine the melted chocolates and keep warm.
Bring the heavy cream, orange zest, salt and honey to a simmer. Remove from heat and allow the zest to steep for 5 minutes. Strain the mixture into the chocolate and whisk together. Add the Grand Marnier and mix thoroughly.
Serve warm in a fondue pot with a variety of foods to dip (e.g. strawberries with stems, pitted cherries, orange segments, apricots, cake pieces, etc.)
Makes 6 servings.
Nutrition information fondue only per 25-ounce serving: 490 cal., 3 g pro., 60 g carbo., 23 g fat, 60 mg sodium, 25 mg chol., 2 g fiber.
Note: If you prefer, omit the Grand Mariner and substitute an additional 1/4 cup of heavy cream.
Variation: For white chocolate fondue, substitute 2 cups melted white chocolate for the bittersweet and semisweet chocolate.