Recipes from the Collection of Mark and Danielle Hughes

Chocolate Fondue

It's important to maintain moderately low heat (no more than 120°F), so the chocolate stays melted and just warm to the touch. Too much heat can ruin the chocolate.

Ingredients:

1/2 cup heavy cream
8 oz. semisweet chocolate, finely chopped
1 tsp. pure vanilla extract

Directions:

Fill the fondue pot with 2 cups warm water, and place the fondue pot on the stand. Fill the fuel burner with oil and set it on the stand.

In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate and stir until melted, smooth and creamy. Add the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot. Set the splatter guard on the top.

Set the fondue pot on the table and light the fuel burner according to the manufacturer’s instructions. Serve with individually marked fondue forks, pound cake and fruit. Serves 6.

Adapted from The Fondue Cookbook (Hamlyn, 1999).

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