Chocolate Bar Fondue

SUBMITTED BY: sal PHOTO BY: foodaholic

"A rich chocolate fondue with a little coffee kick. Serve with fruit, or pieces of leftover cake on skewers."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 6 cups

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INGREDIENTS

32 ounces milk chocolate, grated
1 1/4 cups heavy cream
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot water

READ REVIEWS (149)

DIRECTIONS

In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.

Get tips for this recipe in our Melting Chocolate video.

Note

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REVIEWS

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Reviewed on May 24, 2005 by NEWLYWEDS1

This is a great fondue with 1/3 freshly brewed coffee or cappuchino instead of the instant powder and water. A tip for the leftovers (because everyone else was right, this does make a lot!)... This recipie is essentialy a truffle recipie. Let the leftovers cool and then refrigerate. Round out small balls and roll in cocoa powder, powdered sugar or toadsted coconut. All of a sudden you have a new, gormet desert you can serve all over again and impress the crowds! Truffles also make great gifts when wrapped nicely!

24 users found this review helpful

Reviewed on Jan. 17, 2004 by MAGGIE MCGUIRE

The need to entertain spur-of-the moment guests led me to this wonderful dessert recipe. Soooo simple and quick. I don't own a fondue pot, so I made it in a double boiler (without the water) and transferred it to a pretty chafing dish. This was so delicious, Sara. My company thoroughly enjoyed it with a variety of fresh fruit and pound cake. Try the Apricot Brandy Pound Cake (quick version made with Yellow cake mix) from this site. It freezes well and can be cut into cubes easily. I also had some chocolate pound cake from this site in the freezer. I had some 5 inch bamboo skewers left from another recipe that I gave each guest. They were happily threading the skewers with a variety of items, and wondering when I had had the time to prepare such a luscious dessert. They said the fondue was as good if not better than that at a local fondue restaurant. I will use this again and again.

20 users found this review helpful

Reviewed on Jan. 3, 2004 by TchrJrHi

This was great. I also used the best chocolate that I could find (Ghiradelli) and reduced the coffee a bit...didn't want it to be too strong because the main eaters would be kids. It was great....Will make this many more times. Thanks.

18 users found this review helpful

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