Ingredients:

1 - 4-ounce package sweet baking chocolate, broken up
4 – ounces semisweet chocolate, chopped
2/3 – cup light cream or milk
1/2 – cup sifted powdered sugar
1 – teaspoon instant coffee crystals
2 – tablespoons coffee liqueur

 Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices) Meringue cookies

 Directions:

1. In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.

Chocolate-Dipped Treats

Ingredients:

2 to 3 cups desired dippers (see suggestions below)
8 - ounces chocolate- or vanilla-flavored candy coating

Directions:

1.       For best results, choose a cool, dry day for dipping.

2.       The amount of dippers you’ll need, will depend on whether you coat the entire dipper or only part of it. With 8 ounces coating, you should end up with about 50 pieces of completely coated treats. The hardest part is choosing what to dip. Use your imagination to add to the list of ideas below:
Fresh Fruits: Strawberries, sliced carambola (star fruit), or pineapple wedges.
Canned Fruits: Pineapple chunks, mandarin orange sections, or maraschino cherries.
Dried Fruits: apricots, peaches, kiwifruit, candied pineapple, or clusters of dried cherries or berries.
Cookies: Shortbread, rolled cookies, soft macaroons, or meringues.
Nuts: Walnut halves, brazil nuts, or clusters of almonds, macadamia nuts, cashews, peanuts, or pecans.
Miscellaneous: Pretzels or day-old pound cake cubes.

3.       Drain fresh or canned fruit on paper towels, patting well with towels to dry.

4.       In a heavy saucepan melt 8 ounces chocolate- or vanilla-flavored candy coating over low heat, stirring candy constantly. To make dipping easier and safer, pour the melted chocolate into a fondue pot and gather around the table to dip.

5.       Line a baking sheet with waxed paper and set it on the table by the melted coating.

6.       To partially cover the dipper, hold it by one end and dip a portion into the melted coating; drain off any excess. Place on the waxed paper. To completely cover dippers, drop one piece at a time into melted coating. Use a fork to remove each dipper, without piercing the center. Let any excess coating drip off. Place on the waxed paper. To make clusters of small dippers, such as nuts and berries, arrange in tiny paper candy cups and drizzle with chocolate to coat.

7.       If the mixture becomes too thick during dipping, reheat the candy coating in a saucepan. Stir the coating constantly until it once again reaches dipping consistency.

8.       Let the coated dippers dry, uncovered, on the waxed paper at room temperature. If you like, drizzle or dip the dried, coated dippers with additional coating of a different color. Serve coated fresh fruits the same day they are dipped.

Make-Ahead Tip: Cover and store your dipped treasures, other than dipped fresh fruit, in a cool, dry place for up to 1 week.
 

 
Chocolate Fondue a la Chalet Suisse Recipe

Ingredients
3 (3-ounce) bars Toblerone
1/2 cup light or heavy cream
2 tablespoons Kirsch brandy or Cointreau

Instructions
Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over low heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.

For dunkables, serve each person a plate with one, or a combination, of the following:

Angelfood cake or ladyfingers, cut in chunks
Orange or tangerine sections
Sliced strawberries or bananas
Profiteroles or puff pastry

Yield: 4 servings

Credits
Recipe from: The Swiss Cookbook by Nika Standen Hazelton (Hippocrene Books)

Chocolate Rum Fondue Recipe

Ingredients
7 ounces plain chocolate
1-1/2 Tbsp rum (white)
1 ounce butter
2 Tbsp Greek yoghurt
1/4 pint whipping cream (double cream)
Fruit pieces, sweet bread, and marshmallows for dipping

Instructions
Melt rum, chocolate and butter together in a pan on low heat. Remove from heat, and stir in yoghurt and cream. Serve with fruit pieces, sweet bread, and marshmallows for dipping.

Yield: 4 servings

Ingredients
1/4 cup milk
1/2 cup milk chocolate
1/4 cup caramel syrup
2 Tbsp pecans, chopped
2 Tbsp rum, 151-proof for flambé

For the Dipping Basket:
Fruit, cut (strawberries, bananas and pineapple)
Marshmallows
Cake, cubed (pound cake and cheesecake)

Instructions

Credits
Recipe from: Melting Pot Restaurants

Peanut Butter and Chocolate Fondue Recipe

Ingredients
12 ounces semisweet chocolate pieces
1/2 cup peanut butter
8 ounces pineapple chunks, drained
2 large bananas cut into 1-inch pieces
Lemon juice
Seedless grapes
Cubed pound cake or angel food cake
Marshmallows
Strawberries
Apple slices

Instructions
Pat fruit dry. Brush apple and banana with lemon juice. Melt chocolate and stir in peanut butter. Mix till smooth. Heat until hot and put in a heat-proof serving dish. Arrange a selection of fruit and cake as dippers on platter around fondue.

Yield: 1-1/3 cups

Sherry Chocolate Fondue Recipe

Ingredients
4 (one ounce each) squares unsweetened chocolate, cut into pieces
1 cup granulated sugar
3/4 cup sherry
1 tsp vanilla extract
1/8 tsp salt
Fresh fruit, pound cake, doughnuts or marshmallows cut into chunks for dipping

Instructions
Heat sherry to almost boiling. Blend the chocolate pieces, sugar, sherry, vanilla, and salt until smooth, using an electric blender at high speed. Pour into fondue pot; heat and keep warm over low leat. Sauce thickens as it stands.

Use cut-up fresh fruit for dipping: pineapple, pears, strawberries, etc., or serve it with chunks of pound cake, doughnuts, or marshmallows.

Yield: 1-1/2 cups

Credits
Recipe from: Mountain Measures : A Collection of West Virginia Recipes by Junior League of Charleston

Sugar-free Chocolate Fondue Recipe

Ingredients
2/3 cup dry unsweetened cocoa
1/4 tsp cinnamon
1 cup skim milk
1/2 tsp vanilla or almond extract
1/2 cup granulated white Sugar Twin (sugar substitute)

Instructions
In a heavy saucepan, combine cocoa, cinnamon and milk; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and Sugar Twin. Pour into a small enamelled fondue pot or heat-proof ceramic bowl.

Yield: 8 servings (1/4 cup each)

The Melted Turtle

Add 4 ounces of melted milk chocolate and 4 ounces of caramel.  Stir until smooth.  Top with 2 ounces of chopped pecans.

Credits
Recipe from: The Melting Pot

Cookies and Cream Dream

Add 1 teaspoon of marshmallow fluff to 4 ounces of melted dark chocolate.  Stir slowly until marshmallow fluff is swirled through chocolate.  Top with 1 ounce of Oreo cookie crumbs.

Credits
Recipe from: The Melting Pot

Raspberry Meltdown

Add 1 tablespoon of raspberry liqueur to 4 ounces of melted white chocolate.  Stir slowly until smooth.  Top with 1 ounce of graham cracker crumbs.

Credits
Recipe from: The Melting Pot

Amaretto Explosion

Add 1 tablespoon of amaretto liqueur to 4 ounces of melted white chocolate.  Stir slowly until smooth.  Top with 1 ounce of chopped macadamia nuts.

Credits
Recipe from: The Melting Pot

Chocolate Smores

Add 1 teaspoon of marshmallow fluff to 4 ounces of melted milk chocolate.  Stir slowly until marshmallow fluff is swirled through chocolate. Top with 1 ounce of graham cracker crumbs.

Credits
Recipe from: The Melting Pot

Chocolate Crunch Fondue

Add 1 teaspoon of marshmallow fluff to 4 ounces of melted dark chocolate.  Stir slowly until marshmallow fluff is swirled through chocolate. Top with 1 ounce of Rice Krispies.

Credits
Recipe from: The Melting Pot