Chocolate Fondue A La Chalet Suisse
Description
This French beverage features Oz bars Toblerone 2 tablespoon Kirsch, brandy or Cointreau, Light or heavy cream. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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(A note from Diane Duane: This recipe I include because of personal interest.
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It was invented in the 1950's at the New York restaurant of an old friend of ours, Konrad Egli.
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Konni is now retired, and Chalet Suisse is unhappily long gone: but the dessert lives on, and has made its way back to Switzerland.) Break the Toblerone into separate triangular pieces.
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Combine all the ingredients in a saucepan or small chafing dish.
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Stir over *low* heat until the chocolate is melted and smooth.
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Serve in a chafing dish over low heat.
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For dunkables,
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serve each person a plate with one, or a combination, of the following: Angelfood cake, or ladyfingers,
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cut in chunks Orange or tangerine slides, strawberries, bananas Profiteroles of puff pastry (, Nika Standen Hazelton, Atheneum, NY, 1967 My copy is the sixth printing, dated 1973.)
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 102.0kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 6.6g33%
- Cholesterol 33.0mg11%
- Sodium 2.7mg1%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.8g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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