Posted By Ingrid Turner on Oct 19, 2013 in Chocolate, Desserts, Dips, Ethnic Foods, Featured, Food Fun, Food Holidays, French, How To Cook, Italian Food Recipes, Sauces, Sweets, Swiss, Valentine's Day, Vegetarian, Western European Food | 0 comments

The 3rd Saturday in October marks Sweetest Day, and boy-oh-boy, this Silky Chocolate Fondue Sauce recipe is just what will satisfy your sweet tooth.

The Sweetest Day, I can think of, would include a smorgasbord of sweet desserts, candies, cakes, pies, cookies, puddings, trifles, parfaits, fruit shortcakes, mousses & delicious ice cream, whipped cream & chocolate fudge toppings.

Just picture what that would look like, beautifully displayed, ready to satisfy every sweet need you have ever had.

How to Make Silky Chocolate Fondue Sauce:

When you experience your Sweetest Day, the most decadent treat that comes to my minds is a Silky Chocolate Fondue Sauce with all sorts of fabulous treats to dip into it. Just think…sweet upon sweet upon sweet.

You have the option of creating this sauce in your food processor, or on the stove top. Instructions for both methods are included below.

You may also use white chocolate in replacement of the semisweet or bittersweet chocolate.

Type: Sweet Recipe

Serve with: dipper ideas (below)
Prep Time: 15 min
Cook Time: 10 min
Yields: 3 – 4 people

Ingredients:

12 oz semisweet or bittersweet chocolate
3 cups light cream
1 cup heavy cream
3/4 cup whole milk
4 tbsp sugar
4 tbsp butter
3 tsp vanilla extract, rum or cognac

Dipper Ideas:

fruits – berries, cherries & other favorites; cubed
marshmallows
cakes – chocolate cake, angel food cake, pound cake, sponge cake, coffee cake, lady fingers; cubed
doughnuts – cubed
brownies – cubed

Instructions for Stove Top:

You may use this method on the stove top to make the cream mixture & stir in the chocolate, or you may use a method using your food processor to stir in the chocolate, which you will see below.

In a sauce pan on medium heat, mix together light cream, heavy cream, sugar, butter & whole milk.
Bring to a boil, stirring frequently, and then remove from the heat.
Add chopped semisweet or bittersweet chocolate. Allow to stand for 2 min, then briskly stir until everything is smooth.
Add & stir in vanilla extract, rum or cognac.
When ready for the fondue, reheat on low until simmering only, and pour into a fondue pot. Serve immediately.

Instructions with Food Processor:

In a sauce pan on medium heat, mix together light cream, heavy cream, sugar, butter & whole milk.
Bring to a boil, stirring frequently, and then remove from the heat.
Use a food processor to grind chocolate to crumbs.
Then, with the processor running, add the hot cream mixture. By the time you slowly add the liquid, the chocolate will have melted and the sauce will be silky smooth.
Add & stir in vanilla extract, rum or cognac at this point.
When ready for the fondue, reheat on low until simmering only, and pour into a fondue pot. Serve immediately.