Godiva Chocolate Caramel Dulce De Leche Fondue

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READY IN: 1hr 40mins
YIELD: 2-3 cups
UNITS: US

INGREDIENTS

Nutrition
  • Dulce de Leche
  • 1
    (14 ounce) can sweetened condensed milk (not evaporated milk)
  • Chocolate Caramel Cream
  • 2
    tablespoons water
  • 3
    (1 1/2 ounce) bars godiva milk chocolate or (1 1/2 ounce) solid ivory white chocolate
  • 12
    cup unsalted butter, cut into small pieces
  • 14
    teaspoon salt
  • Accompaniments
  • fresh fruit (whole strawberries, banana chunks, peach slices, kiwi chunks, pineapple chunks)
  • 1
    poundcake, cut into cubes
  • godiva milk chocolate pieces
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DIRECTIONS

  • Make the dulce de leche:
  • Pour sweetened condensed milk into top of double boiler. Place over boiling water. Turn heat to low and simmer 1 1/2 hours or until thick and caramel-colored, stirring occasionally.
  • Whisk until smooth. Keep warm.
  • Make the chocolate caramel cream:
  • Heat sugar and water in small saucepan. Bring mixture to a boil. Cook without stirring until syrup becomes caramel color. Remove from heat and gradually stir in heavy cream.
  • Return to heat and stir until syrup is dissolved. Remove from heat.
  • Break up chocolate and add to cream mixture. Let stand 1 minute. Whisk until smooth. Gradually stir in butter and salt.
  • To serve: Whisk warm dulce de leche into chocolate caramel cream until smooth. Pour into fondue pot to keep warm. Serve with fruit, pound cake cubes and/or Godiva demitasse pieces. Makes about 2 1/2 cups.
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