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Recipe Detail Page
Summer Chocolate Fondue
Early Summer 2001
A simple recipe for a delicious fondue. The rosemary adds a hint of the exotic!
Makes 1 1/2 cups (375 mL)
½ cup (125 mL) whipping cream
½ cup (125 mL) milk
2 sprigs rosemary
1/3 lb (170 g) bittersweet chocolate, finely chopped
1. In a pan over medium heat, bring cream and milk to a boil. Add rosemary and remove from heat. Cover and let infuse 30 minutes.
2. Remove rosemary and add chocolate. Place over low heat and stir until chocolate melts. Keep refrigerated.
3. Bring to room temperature and serve with various fruits to dip. Can be placed into individual dishes such as egg cups or small coffee cups.
Makes 1 1/2 cups (375 mL)
