Toberlone Swiss Chocolate Fondue

Name: Toberlone Swiss Chocolate Fondue
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6-8 serving(s)
Ingredients: 9 ounces toblerone swiss chocolate, broken into pieces or 6 ounces of unsweetened chocolate and 1 1/2 cups sugar; 1 cup light cream; 1/2 cup butter, melted; 1/8 teaspoon salt; 3 tablespoons Creme de Cacao or 3 tablespoons Grand Marnier

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Recipe by Nyteglori

Konrad Egli, a Swiss restaurateur who had popularized cheese fondue, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. Then in the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. Suggested dippers; Angelfood cake, pound cake, apples, maraschino cherries, marshmallows.

READY IN: 15mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

9

ounces toblerone swiss chocolate, broken into pieces or 6 ounces of unsweetened chocolate and 1 1/2 cups sugar
1

cup light cream
¹⁄₂

cup butter, melted
¹⁄₈

teaspoon salt
3

tablespoons Creme de Cacao or 3 tablespoons Grand Marnier