This recipe is purportedly the original recipe for chocolate fondue. Three ingredients make a dessert that leaves a lasting impression with its decadence.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 3 (3-ounce) bars Toblerone
- 1/2 cup light or heavy cream
- 2 Tablespoons Kirsch brandy or Cointreau
Preparation:
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
Note: This is purportedly the original recipe for chocolate fondue created in the 1950's at New York's Chalet Suisse Restaurant (no longer in business) by Chef Konrad Egli.
Yield: 4 servings
Recipe Source: The Swiss Cookbook by Nika Standen Hazelton (Hippocrene Books)
Reprinted with permission.
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
Note: This is purportedly the original recipe for chocolate fondue created in the 1950's at New York's Chalet Suisse Restaurant (no longer in business) by Chef Konrad Egli.
Yield: 4 servings
Recipe Source: The Swiss Cookbook by Nika Standen Hazelton (Hippocrene Books)
Reprinted with permission.
