Toberlone Swiss Chocolate Fondue
"Konrad Egli, a Swiss restaurateur who had popularized cheese fondue, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. Then in the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate.
Suggested dippers; Angelfood cake, pound cake, apples, maraschino cherries, marshmallows."
photo by LifeIsGood
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 9 ounces toblerone swiss chocolate, broken into pieces or 6 ounces of unsweetened chocolate and 1 1/2 cups sugar
- 1 cup light cream
- 1⁄2 cup butter, melted
- 1⁄8 teaspoon salt
- 3 tablespoons Creme de Cacao or 3 tablespoons Grand Marnier
directions
- In double boiler melt chocolate. Add cream, butter and salt.
- Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
- Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed cream.
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Reviews
-
What a fun fondue! The only reason I am not rating this 5 stars is because of the amounts of cream and butter. I only used about 1/2 cup of cream and the chocolate was thin enough. I think if I had used a full cup it would have been way too thin to stick to the fruit, etc... Also, I think you could get away with using half the amount of butter. I used the Grand Marnier option, but only 1 T. of it, and it deepened the chocolate flavor. I LOVED the Toberlone and thought it made for a delicious chocolate fondue. My family had so much fun dipping fruit (strawberries, pineapple, bananas) and pretzel rods into the chocolate. Yum! Made during ZWT7 for the Golden Gourmets.
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
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