This creamy, delectable dip is a chocolate lover's dream. You'll want to sample it with a variety of dippers, including strawberries, banana chunks and cake cubes. Jane Shapton of Irvine, California sent the recipe.
- 1-1/2 cups sugar
- 1-1/4 cups water
- 1/4 cup light corn syrup
- 1 cup baking cocoa
- 1/2 cup heavy whipping cream
- 5 ounces semisweet chocolate, chopped
- Strawberries, banana chunks, apple slices or angel food cake cubes
- In a small saucepan, bring the sugar, water and corn syrup to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring frequently.
- In a small bowl, combine the cocoa, cream and half of the syrup mixture until smooth; return to the pan. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes. Stir in chopped chocolate until melted. Serve warm with fruit or cake for dipping. Refrigerate leftovers. Yield: 2-1/2 cups.
Originally published as Chocolate Fondue in Taste of Home June/July 2003, p61
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