Chocolate-Frangelico Fondue

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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)
By Marge Perry
January 2012
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 319
  • Fat 9.4g
  • Satfat 5.8g
  • Monofat 2.6g
  • Polyfat 0.4g
  • Protein 3.9g
  • Carbohydrate 57.5g
  • Fiber 2.5g
  • Cholesterol 3.9mg
  • Iron 0.3mg
  • Sodium 148mg
  • Calcium 52mg

How to Make It

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.

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