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Chocolate Nut Fondue

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Ingredients
  Swiss chocolate bar with nuts 12 Ounce
  Whipping cream 1 Cup (16 tbs)
  Brandy/Rum 2 Tablespoon
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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Melted
Restriction: 
Vegetarian
Ingredient: 
Chocolate
Interest: 
Kids, Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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