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Rachael Ray’s Chocolate Fondue

05 Mar

http://www.foodnetwork.com/recipes/rachael-ray/chocolate-fondue-recipe/index.html

ingredients

ingredients

Directions
Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

See more at: http://www.foodnetwork.com/recipes/rachael-ray/chocolate-fondue-recipe/index.html#sthash.q87nk81v.dpuf

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2 responses to “Rachael Ray’s Chocolate Fondue

  1. carolcovin

    March 5, 2013 at 2:21 pm

    I’ve never tried pretzels with chocolate fondue. i bet the sweet and salty go really well together!

     

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