Chocolate Fondue – Chef Gosselin’s Christmas Eve Gathering

chocolatefondue

The Gosselin household has a small and perhaps insignificant tradition. We are Christmas Eve or Christmas Day fonduers…. I make a nice salad platter….some fresh baked croutons of different types, a meat platter and a dessert fondue. Habitually if I ask my gal what she wants for a dessert fondue…”guess  what” …. Chocolate Fondue. So why bother trying to reach deeper into my Chef like tricks and make a different item. Chocolate it is! Let’s Make a Chocolate Fondue in the recipe fashion that I has been the tradition for the past 5 years.

I use a liquor in my chocolate fondue….you can leave it out if it is not tolerated at your table.

 

1 cup heavy cream

1 cup half and half

1/2 pound milk chocolate chips (any premium brand, I use Ghirardelli’s)

1/2 pound dark chocolate chips (any premium brand, I use Ghirardelli’s)

1 tbsp Pure Vanilla extract

1 tbsp Orange liquor (I use Grand Marnier or Curacao )

Put approximately 4 inches of water in the saucepan and bring to a slow boil.

Place the mixing bowl on top and pour in the heavy cream; let heat.

When the cream feels hot to the touch, add chocolate and whisk until smooth.

Whisk in vanilla and liquor.

Transfer into the fondue pot and light the handy fuel underneath

LOW Flame for fondue pot or chocolate will burn.

Serve your fondue with any of these traditional suggestions:  strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy. I am using my famous (or soon to be famous) Chef Gosselin Waffles as a dipper.

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