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Add sugar and butter and continue to cook over a very low heat until the mixture thickens slightly or coats the back of a wooden spoon.
Remove from heat and pour into the fondue pot or flameproof dish.
If using immediately, stir in the liqueur and keep warm till required. If not for immediate use, cool, cover and chill in the fridge.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Chocolate Fondue
Submitted by Elpe 11 June 2009
More than 20 years ago, I submitted this recipe to a woman's magazine. It was published and I won £5.
Ingredients
6 oz/175g plain dark chocolate,1/2 pt/ 284 ml carton single cream,3 oz/ 75g soft dark brown sugar,2 oz/50g butter,1 tsp vanilla essence or coffee-flavoured liqueur
Method
Place chocolate and single cream in a pan and stir continuously over a low heat until the chocolate melts down and the mixture is well blended.Add sugar and butter and continue to cook over a very low heat until the mixture thickens slightly or coats the back of a wooden spoon.
Remove from heat and pour into the fondue pot or flameproof dish.
If using immediately, stir in the liqueur and keep warm till required. If not for immediate use, cool, cover and chill in the fridge.
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
