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Chocolate-Frangelico Fondue

Photo: Francesco Tonelli; Styling: Thom Driver
Hands-on time 35 mins
Total time 35 mins
Yield Serves 8 (serving size: 1/2 cup cake, 1/4 cup strawberries, and about 3 1/2 tablespoons fondue)
This is pure chocolate indulgence, with a whiff of hazelnut. Keep in mind that fondue is more versatile than you may think—it's a warm sauce to drizzle over cake, ice cream, or yogurt. Be sure to start with a high-quality chocolate for the best flavor and texture.--Recipe by Marge Perry, October 2000


  • 1/3 cup half-and-half
  • 1/4 cup fat-free milk
  • 8 ounces semisweet chocolate, chopped
  • 1 1/4 cups sifted powdered sugar
  • 2 tablespoons dark corn syrup
  • 2 tablespoons Frangelico (hazelnut-flavored liqueur)
  • 4 cups (1-inch) cubed angel food cake
  • 2 cups quartered small strawberries

Nutrition Information

  • calories 319
  • fat 9.4 g
  • satfat 5.8 g
  • monofat 2.6 g
  • polyfat 0.4 g
  • protein 3.9 g
  • carbohydrate 57.5 g
  • fiber 2.5 g
  • cholesterol 3.9 mg
  • iron 0.3 mg
  • sodium 148 mg
  • calcium 52 mg

How to Make It

  1. Combine first 3 ingredients in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly. Stir in sugar and syrup. Cook 10 minutes or until mixture is smooth, stirring constantly. Stir in liqueur. Pour into a fondue pot. Keep warm over low flame. Serve with cake and strawberries.