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Chocolate Fondue
- Yield:
6 to 8
servings - Difficulty
Easy
Published 2014
Nothing is better than an array of mini madeleines and fresh seasonal fruits dipped, dunked, and splashed into warm melted chocolate. Chocolate fondue at its most basic is a ganache: good-quality chocolate melted with cream. For a more distinct chocolate flavor, substitute milk for the cream. A small amount of butter creates a smoother texture and milder flavor. Also feel free to mix in your favorite liqueur. Nutella is another add-in that never gets any complaints!
Ingredients
Method
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