Contest-Winning Mocha Fondue Recipe

Contest-Winning Mocha Fondue Recipe
Contest-Winning Mocha Fondue Recipe photo by Taste of Home
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Contest-Winning Mocha Fondue Recipe

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At our friends’ 25th anniversary celebration, several couples had fun concocting this chocolate fondue. With fresh fruit, marshmallows, pretzels and vanilla wafers as dippers, everyone will want to dive into dessert!
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1 cup heavy whipping cream
  • 3 tablespoons strong brewed coffee
  • 1/8 teaspoon salt
  • 2 large egg yolks, lightly beaten
  • Cubed pound cake, sliced bananas and fresh strawberries and pineapple chunks

Directions

In a heavy saucepan, combine the first five ingredients; cook and stir over medium heat until chips are melted. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook and stir until a thermometer reads 160°.
Transfer to a fondue pot and keep warm. Serve with cake and fruit. Yield: 10 servings.
Originally published as Mocha Fondue in Country Woman March/April 2006, p45

Nutritional Facts

1/4 cup (calculated without dippers): 295 calories, 24g fat (15g saturated fat), 87mg cholesterol, 90mg sodium, 22g carbohydrate (20g sugars, 2g fiber), 3g protein.

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  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1 cup heavy whipping cream
  • 3 tablespoons strong brewed coffee
  • 1/8 teaspoon salt
  • 2 large egg yolks, lightly beaten
  • Cubed pound cake, sliced bananas and fresh strawberries and pineapple chunks
  1. In a heavy saucepan, combine the first five ingredients; cook and stir over medium heat until chips are melted. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook and stir until a thermometer reads 160°.
  2. Transfer to a fondue pot and keep warm. Serve with cake and fruit. Yield: 10 servings.
Originally published as Mocha Fondue in Country Woman March/April 2006, p45

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