Friday, November 09, 2018

Chocolate Fondue made with the fruit brandy kirschwasser

Slices of fruit or pastry are dipped in a caquelon of melted chocolate, often flavored with rum or kirschwasser.  

This recipe is made with Kirschwasser a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry 


Dessert fondues may also be made with coconut, honey, caramel, or marshmallow. 

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RECIPE
  • 6 ounces of milk chocolate (chips or roughly chopped from a block)
  • 6 ounces of dark chocolate (chips or roughly chopped from a block)
  • 1 cup (8 ounces) of heavy whipping cream
  • 1 tablespoon butter
  • A pinch of salt
  • 3 tablespoons Kirschwasser
  1. Melt both chocolate together in a double bowler with butter.
  2. Heat cream on medium heat in a separate pan with pinch of salt.
  3. Remove cream from heat / add the chocolate and mix until smooth.
  4. Add kirschwasser in last / stir until blended
  5. pore in fondue pot
  6. If fondue becomes to thick / just add a tablespoon of cream and stir.

You can also add a flavorful touch by adding either
  • cinnamon
  • flavored irish creams
  • peppermints
  • pinch of cayenne pepper

Dip with: 
  • cubed pound cake
  • sponge cake
  • angel food cake
  • strawberries
  • sliced bananas
  • apples
  • cookies
  • lady fingers
  • dried appricots
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This post is in honor of 
"Fun with Fondue Month" which is celebrated the whole month of November.
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