In the Kitchen

Chocolate-Hazelnut Fondue

Level of Difficulty

Easy

Slices of fruit or pastry are dipped in a caquelon of melted chocolate, often flavored with a liqueur.  Dessert fondues may also be made with coconut, caramel, or marshmallow.

Ingredients

¾ cups heavy whipping cream, reserve ¼ cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped 3 ½ ounces each
2 tablespoons Hazelnut Liqueur (optional)

Suggested dippables:

• Bicotti
• Salted pretzel sticks
• Cubed pound cake
• Sliced bananas
• Strawberries
• Oranges
• Pineapple slices

Tools & Materials

Fondue pot

Directions

• Heat ½ cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil.

  Remove the pan from the heat and add chocolate and let chocolate stand in hot cream for 3 to 5 minutes to soften, then whisk the chocolate together with the cream.

  Stir in Bailey’s Hazelnut Liqueur (if using) and transfer the fondue to a fondue pot with a flameIf the fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time until the chocolate is smooth and has a creamy consistency.

  Serve with your favorite dippables.

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