Milk Chocolate Fondue
Chocolate Marshmallow Fondue
Orange Chocolate Fondue
Almond Chocolate Fondue
Choc-Rum Fondue
Choc-Mint Fondue


Milk Chocolate Fondue
Serves 4

8 oz milk chocolate
1/2 cup cream
2 tablespoons kirsch
Fresh fruit, cake and biscuits for serving.

Grate chocolate and put into fondue pot with cream.
Stir well and heat gently, stirring until chocolate is melted.
Add kirsch and blend.
Serve with fresh fruit, cake and biscuits of your choice.

Variations: Omit kirsch and substitute with 1-2 tablespoons of one of the
following liqueurs: tia maria, creme de cacao or grand marnier. If the
fondue is to be served to children, omit kirsch and, if liked, add a few
drops peppermint, vanilla or orange essence.


Chocolate Marshmallow Fondue
Serves 4

1/2 lb cooking chocolate
1 3/4 cups cream
1/2 cup sugar
10 marshmallows
1/4 teaspoon salt
1 1/2 tablespoons Tia Maria
Sponge fingers

Melt the chocolate in a ceramic or earthenware fondue pot.
Add the cream, sugar, marshmallows and salt and stir over a medium heat
until the marshmallows are melted.
Add the Tia Maria and serve with sponge fingers.


Orange Chocolate Fondue
Serves 4

1/2 lb cooking chocolate
1 cup cream
1/4 teaspoon nutmeg
1 tablespoon grated orange rind
1 tablespoon orange juice
Sponge fingers

Break the chocolate into small pieces and mix with the cream in a ceramic
or
earthenware fondue pot. Cook, stirring constantly, until the chocolate
melts and the mixture begins to boil.
Stir in the nutmeg, orange rind and orange juice. Heat through.
Serve with sponge fingers.


Almond Chocolate Fondue
Serves 4

1/2 lb milk chocolate
1 1/4 cups cream
1 1/2 cups chopped almonds
1 tablespoon brandy
Macaroons or sponge fingers

Break the chocolate into small bits and melt over a low heat in a ceramic
or
earthenware fondue pot.
Stir in the cream and chopped almonds.
Add the brandy and mix well.
Serve with macaroons or sponge fingers.


Choc-Rum Fondue
Serves 4

1/2 lb cooking chocolate
1 1/2 cups cream
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoon grated lemon rind
3 tablespoons rum
White bread cubes

Break the chocolate into small bits and mix with the cream in a ceramic or
earthenware fondue pot. Stir over a medium heat until the chocolate melts
and the mixture begins to boil.
Add the cinnamon, nutmeg, lemon rind and rum. Mix well.
Serve with the white bread cubes.


Choc-Mint Fondue
Serves 4

1/2 lb cooking chocolate
1 1/4 cups cream
1/2 cup icing sugar
1 teaspoon peppermint essence
1/4 teaspoon salt
Sponge fingers

Break the chocolate into small pieces and mix with the cream in a ceramic
or earthenware fondue pot. Stir over a medium heat until the chocolate
melts and the mixture begins to boil. Add the sugar, peppermint essence
and salt and mix thoroughly. Serve with sponge fingers.


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