Rating: 3 stars
5 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Marge Perry
Recipe by Cooking Light January 2012

Gallery

Francesco Tonelli; Styling: Thom Driver

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 8 (serving size: 1/2 cup cake, 1/4 cup strawberries, and about 3 1/2 tablespoons fondue)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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