CHOCOLATE FONDUE EXTRAORDINAIRE
CATEGORIES
INGREDIENTS
  • (3-ounce) package cream cheese, or reduced-fat cream cheese, at room temperature
  • 1/2 cup half-and-half (See note)
  • 16 ounces bittersweet or semi-sweet or milk chocolate or sweetened white chocolate broken in small pieces.
  • 1/2 cup Cherry Herring, or orange, or coffee, or chocolate, or almond liqueur, or brandy (See note)
  • Bite-size pieces of pound cake or angel food cake, or marshmallows, or bite-size chunks of fresh pineapple or melon of choice, or apple or
  • pear wedges, or orange segments, or whole strawberries, or sweet cherries of choice as dippers
DIRECTIONS
  1. Beat cream cheese until smooth. Add half-and-half, beating constantly,
  2. pour cheese mixture into electric fondue pot, set at low temperature.
  3. Add chocolate pieces, a few at a time, stirring constantly until sauce is thick and smooth. Stir in liqueur. Serve bite-sized pieces of pound cake, chunks of angel-food or sponge cake, big marshmallows or fresh fruit for dipping.
  4. NOTE: May substitute 1/2 cup milk or reduced-fat or skim milk, if desired.
  5. NOTE: May omit liqueur or brandy; add 1/2 cup additional half-and-half
  6. or milk or reduced-fat or skim milk to fondue mixture
  7. NOTE: If an electric fondue pot is not available, use a regular fondue pot set over a flame or the top of a double boiler over hot water.
  8. VARIATION: Chocolate Mint Fondue: Substitute 3 or 4 tablespoons creme de menthe for the Cherry Herring. For a mintier fondue, substitute 1 (8-ounce) package mint-flavored chocolate pieces for 1 package milk chocolate or add 1/2 to 1 teaspoon mint flavoring.
  9. NOTE: Both variation mixtures are great for big marshmallows, pound-cake cubes, doughnut or banana chunks, or large fresh Bing or Ranier or maraschino cherries or strawberrie