Hazelnut Chocolate Fondue

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* Exported from MasterCook *

 

Hazelnut Chocolate Fondue

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Fondue Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces hazelnut milk chocolate (gianduja) -- chopped

1 cup heavy cream

a selection of fresh fruit (strawberries,

bananas, oranges, or star fruit, but into

chunks) and/or hard cookies (such as

biscotti and shortbread) and/or pretzels

for dipping

 

 

 

Place the chocolate pieces in the insert of the slow cooker. Pour in the cream.

Set the slow cooker on high and cook, UNCOVERED, for about 45 minutes, stirring

occasionally, until the chocolate is completely melted and well blended with the

cream. As soon as it is thoroughly smooth, it is ready to serve.

 

Use fondue forks, long wooden skewers, or even table forks to spear fruit or

cookies. Dip them in the chocolate to coat and then eat.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 821 Calories; 88g Fat (94.5% calories

from fat); 5g Protein; 7g Carbohydrate; 0g Dietary Fiber; 326mg Cholesterol;

89mg Sodium. Exchanges: 1/2 Non-Fat Milk; 17 1/2 Fat.

 

NOTES : Gianduja is milk chocolate that has been mixed with hazelnut paste.

Thanks to specialty food importers, this Italian ingredient is now easy to find

in catalogs such as King Arthur Baker's Catalog (800/827-6836 or

www.kingarthurflour.com) and in gourmet food stores. Fondue made from gianduja

combines the best of all worlds; the silky smoothness of milk chocolate, the

mellow richness of toasted hazelnuts, and the spark of strawberries,

raspberries, peaches, and any other fruit you care to dip. This is a grown-up

dessert, but I'll bet the kids will want a taste.

Nutr. Assoc. : 0 0 0 0 0