chocolatefondue

Three ingredients make a dessert that leaves a lasting impression with its decadence.

This is the original recipe for the chocolate fondue created in the 1950’s at New York’s Chalet Suisse Restaurant (no longer in business) by Chef Konrad Egli.

What you need:

* 3 (3-ounce) bars Toblerone
* 1/2 cup light or heavy cream
* 2 Tablespoons Kirsch brandy or Cointreau

What you do:

Break the Toblerone chocolate into separate triangular pieces. Combine Toblerone, cream, and brandy in a saucepan or small chafing dish. Stir over low heat until the chocolate is melted and smooth. Serve fondue in a chafing dish or fondue pot over low heat.

For dunkables, serve each person a plate with one, or a combination, of the following:

Angelfood cake or ladyfingers, cut in chunks
Orange or tangerine sections
Sliced strawberries or bananas
Profiteroles or puff pastry

enjoy_small
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