Grand Marnier-Honey Chocolate Fondue

Although many fondues can be prepared ahead of time, chocolate fondue should be made just before serving. Measuring ingredients and chopping the chocolate in advance will reduce the amount of time spent in the kitchen. Expect the preparation to take about 10 to 15 minutes. Preparing the dipping items in advance is another valuable time-saver.

Directions

Combine the melted chocolates and keep warm.

Bring the heavy cream, orange zest, salt and honey to a simmer. Remove from heat and allow the zest to steep for 5 minutes. Strain the mixture into the chocolate and whisk together.

Add the Grand Mariner and mix thoroughly. Serve warm in a fondue pot with a variety of foods to dip (e.g. strawberries with stems, pitted cherries, orange segments, apricots, cake pieces, etc.)

Note: If you prefer, omit the Grand Mariner and substitute an additional 1/4 cup of heavy cream.

Variation

White Chocolate Fondue
Substitute 2 cups melted white chocolate for the bittersweet and semi-sweet chocolate.

Nutrition information (fondue only) per 2.5 ounce serving:
490 calories, 3 g protein, 60 g carbohydrate, 23g fat, 60 mg sodium, 25 mg cholesterol, 2 g fiber.

This recipe is from The Culinary Institute of America's Gourmet Meals in Minutes, which is available for purchase at bookstores nationwide.

Ingredients

Makes 6 servings
one cup bittersweet chocolate, melted
one cup semi-sweet chocolate, melted
one-half cup heavy cream
two teaspoons orange zest
pinch of salt
two tablespoons honey
one-quarter cup Grand Mariner
assorted fresh fruit, cut into bite-sized pieces, as needed
Ladyfingers or pound cake, cut into bite-sized pieces, as needed

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