Contributed by Diane S.
* Exported from MasterCook *
Recipe By : Chatelaine Magazine February 1999
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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8 squares semisweet chocolate (8 oz/225 g)
1/2 cup hot espresso or strong coffee (see tip)
3 tablespoons granulated sugar
2 tablespoons butter
1/2 teaspoon vanilla
Using a chef's knife, coarsely chop chocolate. Stir coffee with granulated
sugar in small saucepan set over low heat until sugar dissolves, about 5
minutes. Add chocolate and butter: Continue cooking, stirring frequently
until mixture is smooth, about 3 minutes. Stir in vanilla. Keep warm while
serving in a small fondue pot or on a food warming tray set on low.
Supply each guest with a long-handled fondue fork for spearing and dipping.
Serve with a selection of dippers, such as whole strawberries, chunks of
mango, banana and pineapple and cubes of pound cake. For crunch, offer
small shortbread and gingerbread cookies.
Microwave Method: Dissolve sugar in hot espresso or strong coffee in a
4-cup (1-L) measure. Add chocolate pieces and butter. Microwave, uncovered
and stirring twice, on medium-high power until hot and mixture is smooth,
from 2 to 4 minutes. Stir in vanilla.
Nip Tip: For an extra jolt of flavour; place 2 tablespoons brandy, rum or
Irish cream liqueur into a measuring cup. Add enough hot espresso or strong
coffee to bring the level up to 1/2 cup, then use in recipe.
Nutrients per tablespoon: 0.5 portein, 4.9 g fat, 7.9 g carb, 0.4 mg iron,
4 mg calcium, 13 mg sodium, 0.7 g fiber, 71 calories.
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NOTES : Spear pieces of fruit or squares of pound cake to dip into this rich
warm chocolate sauce. There is a nice contrast between cool fruit and warm
sauce with every bite--and for a nip of brandy or rum see our tip.
September 98 Recipes