 Our
chocolate fountains will
run almost anything that will flow (chocolate,
cheese, caramel, peanut butter). No special chocolate
recipe
is necessary. Filling
our chocolate fountain is as simple
as melting chocolate,
filling your fountain with chocolate and
starting the chocolate fountains' flow.
The
fondue recipes below are provided for those who truly love to
experiment with their chocolate fondue. They are not
necessary for preparing
chocolate fondue for Chocolate Fountains
made by Buffet
Enhancements International, Inc.
We
encourage you to use your imagination when working with our chocolate
fountain! That is why we offer the best
5 year warranty. |
 |
Chocolate
Fondue Recipe
Chocolate
fondue recipe with Grand Marnier (optional). This chocolate
fondue recipe can be used without the Grand Marnier, if desired.
1/3
whipping cream 8 ounces semisweet chocolate, finely chopped
3 Tablespoons Grand Marnier (optional)
Bring
cream to simmer, then reduce heat to low. Add chopped
chocolate and 1 Tbsp Grand Marnier (optional). Whisk
until smooth and remove from heat. Blend in remaining
Grand Marnier.
This
chocolate fondue recipe is ideal with bananas, pound
cake, strawberries and more. |
Easy Chocolate Fondue
Woman Day's Crockery Cookbook Number 2, 1976
24 ounces semisweet chocolate chips
1-1/4 C. evaporated milk
1/4 C. sugar
2 t. vanilla extract
1 T. fruit flavored liqueur
Place ingredients in cooker. Cover and cook on high 30 minutes.
Stir well, cover and cook on low 1 hour longer. Dip pieces
of pound cake, fruit, pretzels, cookies or marshmallows into
chocolate mixture. Makes 3 cups.
White
Chocolate Creme Brulee
Yield: 4 Servings
Ingredients:
5 lg Egg yolks
1/2 c Sugar
2 c Whipping cream
3 oz White chocolate imported, finely chopped
1/4 ts Vanilla extract
2 tb Sugar
Instructions:
Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4
cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer
in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate
to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture
into yolk mixture. Mix in vanilla. Ladle custard into four 10-oz. custard cups
(or creme brulee cups).
Place cups in large baking pan. Add enough hot water to pan to come halfway
up sides of cups. Bake until custards are set in center, about 1 hour. Remove
custards from water and cool. Cover and refrigerate overnight. Preheat broiler.
Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar caramelizes,
watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour
and serve cold.
Try
some of these great recipes for dessert fondues from recipegoldmine.com -
The premier recipes and crafts resource
Butterscotch-Chocolate
Fondue
Caramel Fondue
Caramel Rum Fondue
Chocolate
Peanut Butter Fondue
Honey Fondue
Mocha Fondue
Orange-Chocolate
Fondue
Chocolate
and dessert fondues are only the beginning! Try some of
these wonderful appetizer fondues from recipesource.com.
* Exported from MasterCook
* - courtesy of recipesource.com
Cheddar
Harvest Fondue
Serving Size : 4
Categories : Cheese/eggs Appetizers
-------- ------------ --------------------------------
3/4 c Milk
1 tb Dijon-style mustard
2 ts Onion powder
1/4 ts Salt
1 d Ground black pepper
3/4 c Apple juice
1/4 c All-purpose flour
6 oz (1 1/2 cups) shredded sharp
-cheddar cheese
4 c Italian bread cut in 1-inch-cubes
4 c Assorted blanched-vegatables, cut in-bite-size Pieces
In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot;
keep warm. Serve with bread cubes and assorted vegetables. This makes 4
portions (about 2 cups).
From: Steve Herrick Source: Best Recipes Mar/Apr 1991
*
Exported from MasterCook II * - courtesy
of recipesource.com
Cheese Fondue
Recipe By : Mrs. Si Galpern
Serving Size : 4
Categories : Eggs & Cheese To Post
-------- ------------ --------------------------------
4 Cups Cheddar Cheese -- grated
1/2 Cup Beer
2 Ts Worcestershire Sauce
1/2 Ts Dry Mustard
1/8 Ts Garlic Powder
Dash Tabasco Sauce -- or to taste
1 Tablespoon Cornstarch
2 Tablespoons Cooked Ham -- cubed
Beat cheese with mixer. Gradually ad beer. Mix until fluffy. Add
Worscestershire sauce, mustard, garlic and Tabasco. Beat well. Melt
mixture in fondue bot on stove. Blend cornstarch and water; stir into
cheese mixture. Cook and stir until thick and bubbly.
May be prepared in morning and reheated before serving.
Serves: 4
Source: Mountain Measures, Junior League of Charleston, WV.
ed. 1974
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with bread sticks or French bread cubes.
*
Exported from MasterCook * -
courtesy of recipesource.com
Cheese and
Tomato Sauce Fondue
Serving Size : 1
Categories : Appetizers Cheese/eggs
-------- ------------ --------------------------------
1 Envelope Lipton Onion Soup
2 c Tomato juice
4 ts Lemon juice
1 lb American cheese shredded
French bread cut bite size
In medium saucepan, combine onion soup, tomato juice,
and lemon juice. Heat slowly. When juice begins to
simmer, add small portions of cheese and stir
constantly until melted. Continue to add cheese
gradually, stirring constantly, making sure each
addition is melted. Remove to fondue pot or chafing
dish or heated casserole. Spear cubes of bread, then
dip and stir in fondue.
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Buffet Enhancements International, Inc.® and The American Chocolate Fountain® are registered trademarks of Buffet Enhancements International, Inc. All rights reserved.