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Chocolate Mardi Gras Fondue 



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Chocolate Mardi Gras Fondue

A Year in Chocolate:
Four Seasons of Unforgettable Desserts
By Alice Medrich, 2001, Warner Books, Inc.


“I have never seen anyone dip anything (even a finger) in chocolate
without a smile. Although this festive, simple party dessert is a year-
round opportunity to use the season’s best and ripest fruit, I am
partial to the time between darkest winter and early spring, when
citrus fruit and bananas and dried fruits cry out for chocolate.”

Serves 6 to 8

10 ounces bittersweet or semisweet
chocolate, chopped into small
1/2 to 3/4 cup milk, half-and-half,
or heavy cream
1/2 to 3/4 cup milk plus 2 tablespoons
unsalted butter
1/2 teaspoon vanilla extract

Ideas for dipping
Kumquats or segments of seedless clementines,
oranges, or ruby grapefruit
Chunks of pineapple
Chunks of fresh coconut or large curls
of dried coconut
Chunks of banana
Dried fruit such as apricot, mango,
papaya, pineapple, or Bing cherries
Strips of good-quality candied orange,
grapefruit or lemon peel
Cubes of pound cake or angel food cake,
or toasted cubes of brioche or challah
Cigarette cookies, fan wafers, graham crackers or
digestive biscuits, or pretzels
Marshmallows or meringues
Toasted shaved almonds (to sprinkle
on after dipping)

Tip:  If possible, separate the citrus into segments without breaking the membrane. If you set the segments on a rack to dry in a warm place or
in the oven, preheated to 200 F., then turned off for several hours,
the membrane will dry like crisp paper and the juices will burst in
your mouth when you take a bite.
To make the sauce, in a small bowl, combine the chocolate and 1/2
cup milk or cream and melt gently in a barely simmering water bath
or microwave on Medium (50 percent) power for about 2 minutes.
Stir until smooth. Add more liquid if the sauce seems too thick orr
look curdled. Remove from the heat and stir in the vanilla. Use warm
fondue immediately or set aside until needed and rewarm briefly.
Choose a selection of fruit and other dippables, with an eye to variety
of color, flavor and texture. And don’t forget to include some children’s favorites as well, Arrange on a platter or in pretty bowls.
Have forks, skewers, or pretty (or goofy) swizzle sticks available for
guests to dip with. If the fondue gets too thick or cool, reheat gently
(without boiling) for 1 minute in the microwave on Medium (50%)
power or set in a pan of barely simmering water. Leftover sauce keeps
several days in the refrigerator. It is a prefect topping for ice cream.

Note:  This is a versatile recipe that can be tailored to your taste and the
type of chocolate you are using. For the most intense chocolate fondue,
use milk, rather than half-and-half or cream, and omit the butter. For
even greater intensity, choose a bittersweet chocolate labeled anywhere
from 66 percent to 70 percent and use the greater amount of liquid
called for. Butter or cream results in a softer, mellower chocolate flavor.

Featured Archive Recipes:
Fabulous Fondue Three Ways
Double Chocolate Bread Pudding with
Salted Bourbon Caramel Sauce

New Orleans Jolt Cake

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