Chocolate-Frangelico Fondue

Chocolate-Frangelico Fondue Recipe
Photo: Francesco Tonelli; Styling: Thom Driver
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

Yield:

Serves 8 (serving size: 1/2 cup cake, 1/4 cup strawberries, and about 3 1/2 tablespoons fondue)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Marge Perry,

Cooking Light

January 2012
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