Top Review by Cindy Lynn
DD#2 had requested I make a chocolate fondue with my recently acquired fondue pot, so I decided to oblige...WOW...this was deep, dark and chocolatey to the max...very very rich. I substituted whole milk rather than heavy cream. The brands of baking cocoa and semisweet chocolate recommended are not available here, so I used Hersheys baking cocoa and Nestle semisweet chocolate chips. Since DD#2 wasn't home for dinner, I completed the recipe through the sugar solution reduction and finished it as soon as she returned home. We served it with sliced bananas, apples and homemade pound cake...delicious. Thanks for sharing a really good recipe Mimi!!!
- 1 cup premium cocoa powder, sifted (Valrohna or Scharffen Berger)
- 1 1⁄4 cups mineral water
- 1 1⁄2 cups granulated sugar
- 1⁄4 cup corn syrup
- 3⁄4 cup heavy cream, plus
- 1 tablespoon heavy cream
- 5 ounces 62% scharffen berger premium semisweet chocolate, chopped
- 1 lb cake, cut into bite sized pieces
- fruit, cut into bite sized pieces (such as bananas, apples, strawberries, and plums)
Directions See How It's Made
- Sift the cocoa into mixing bowl and set aside.
- Place the water, sugar, and corn syrup into a pot and bring to boil.
- Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.
- Pour the cocoa powder into the solution and blend with a whisk until smooth.
- Return the chocolate mixture to the stove and continue cooking over medium heat.
- Add heavy cream, bring to boil and allow to simmer for five minutes.
- Remove from the heat and stir in chopped chocolate.
- Pour into fondue pot and keep warm.