Chocolate Fondue
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½pound best-quality bittersweet chocolate, chopped
- 4tablespoons unsalted butter
- 4tablespoons Cognac
Nutritional analysis per serving (6 servings)
271 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 2 grams protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all ingredients in a double boiler over barely simmering water and heat, stirring occasionally, until melted and smooth. To serve, keep warm in a fondue pot. Use for dipping biscotti (see recipe), strawberries, banana slices, cherries, clementines, tangerines or cubes of pound cake.
Private Notes
Comments
I almost never have problems with NYT recipes, but like other commenters my mixture did not emulsify and was grainy. I ended up draining the oil layer from the mixture and then whisking in several tablespoons of heavy cream, which fixed things. But I would not recommend this recipe.
I almost never have problems with NYT recipes, but like other commenters my mixture did not emulsify and was grainy. I ended up draining the oil layer from the mixture and then whisking in several tablespoons of heavy cream, which fixed things. But I would not recommend this recipe.
This is the only recipe for chocolate fondue I have ever seen that does not call for cream or milk. No wonder the other readers had clumping problems.
The mixture was not at all emulsified. I don't ever have to read the reviews on NYT recipes, but I wish I had on this one. I wasted a complete batch of chocolate.