Best 4 Milk Chocolate Fondue Recipes

SLOW COOKER CHOCOLATE FONDUE

Steps:

• Special equipment: a 6-quart slow cooker
• Heat a 6-quart slow cooker with insert on high until hot.
• Combine the chocolate, cream, milk, vanilla and salt in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Add the bourbon or liqueur if using.
• Serve with fruit, marshmallows or pound cake.

CHOCOLATE FONDUE

Steps:

• Combine the condensed milk, chocolate chips, vanilla and a pinch of salt in a fondue pot with a lighted burner. Stir until the chocolate is just melted and warm. Place offerings such as strawberries, marshmallows, mini pretzels and pound cake cubes on a platter around the fondue pot for guests to choose from. Have fondue forks available for dipping and plates and flatware available for the dipped items (eating right from the fondue fork is bad fondue party etiquette!).

EAGLE BRAND® CHOCOLATE FONDUE

Steps:

• In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
• Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

CHOCOLATE FONDUE

Steps:

• To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
• Stir until smooth.
• Add more liquid if the sauce seems too thick or look curdled.
• Remove from the heat and stir in the vanilla.
• Use warm fondue immediately or set aside until needed and rewarm briefly.
• Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
• If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
• Leftover sauce keeps several days in the refrigerator.
• It is a prefect topping for ice cream.
• Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
• For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
• For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
• Butter or cream results in a softer, mellower chocolate flavor.
• Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
• If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
• Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).