Chocolate Nut Fondue
|Swiss chocolate bar with nuts||12 Ounce|
|Whipping cream||1 Cup (16 tbs)|
|For viennese fingers:|
|Butter||1⁄2 Cup (8 tbs)|
|Powdered sugar||2 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Vanilla extract||3 Drop|
To make Viennese Fingers, preheat oven to 375F (190C).
Grease two baking sheets.
Beat butter and powdered sugar together until pale and creamy.
Sift in flour and baking powder; beat well.
Mix in vanilla extract.
Spoon mixture into a piping bag fitted with a 1/4-inch-star tip and pipe 2-inch fingers onto prepared baking sheets.
Bake 15 minutes.
Cool on wire rack.
Makes about 2 dozen fingers.
To make Chocolate-Nut Fondue, break up chocolate and place in fondue pot.
Add whipping cream and heat slowly, stirring constantly, until chocolate melts.
Stir in brandy.
Place fondue pot over burner at the table and serve with Viennese Finsers and fruit.