So last week, I talked about the “Moms Need Spring Break, Too!” party I had for some of my friends at the end of spring break when we all needed a bit of our own break and celebration. I made it a fondue night, with some other goodies, of course. I don’t have much of an excuse to make fondue, but I love it. I already posted my traditional cheese fondue recipe and this week, it’s time for my chocolate fondue recipe.
1/3 c heavy whipping cream (avoid the ultra-pasteurized, if you can – it doesn’t taste the same)
8 oz good quality dark chocolate, chopped (this is the time to pull out not just your 72% cocoa chocolate but the 75% or 80% if you have it)
3 T Grand Marnier
zest of one orange
Heat the cream in a heavy saucepan gently. You want to scald it, which means that it is just starting to steam but doesn’t actually boil. Boiling cream is bad; trust me on that one. Place the chocolate, orange zest, and Grand Marnier in a separate bowl. Once the cream is gently steaming, pour it over the chocolate and stir until the chocolate is fully melted.
If you don’t want the orange flavor, you can skip the Grand Marnier and orange zest and use something else – lemon zest or kirsch or caramel or strong coffee or amaretto or raspberry or Bailey’s. You’ll find a good combination.
Serve the chocolate fondue with assorted fresh fruit, dried fruits, pretzels, pound cake cubes, marshmallows, or anything else that sounds good to you. If you have leftovers, you can refrigerate this and gently reheat it later either in the microwave (low heat, stirring every 30 seconds) or on the stove, stirring constantly until it is mostly melted before removing it from the heat and stirring until the rest has melted and incorporated.