Chocolate Fondue

Howard L. Puckett

In its native Switzerland, chocolate fondue is popular during the holidays. This version has a thick, puddinglike texture. Serve fresh fruit and cut-up angel food cake as dippers.

Yield: 12 servings (serving size: about 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 31%
  • Fat: 3.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 17.4g
  • Fiber: 0.7g
  • Cholesterol: 1mg
  • Iron: 0.7mg
  • Sodium: 25mg
  • Calcium: 42mg

Ingredients

  • 2 cups fat-free milk
  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons all-purpose flour
  • 2 tablespoons dark corn syrup
  • 2 teaspoons vanilla extract
  • 5 ounces semisweet chocolate, chopped (about 1 cup)

Preparation

  1. Combine first 5 ingredients in a large saucepan over medium heat. Bring to a simmer; cook 5 minutes, stirring constantly. Reduce heat to medium-low; cook for 2 minutes or until mixture is smooth, stirring constantly. Place the chocolate in a medium bowl. Pour milk mixture over chocolate, and stir until smooth. Transfer chocolate mixture to a fondue pot. Keep warm over a low flame.
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