Making chocolate fondue for Easter with Katherine Duncan - DC News FOX 5 DC WTTG

Making chocolate fondue for Easter with Katherine Duncan

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CHICAGO (FOX 32 News) -

Katherine Duncan of Katherine Anne Confections showed how to make chocolate fondue on Good Day Chicago on Thursday morning, and she wanted to share the recipe with viewers for your Easter dessert!

INGREDIENTS:

  • 1 pound of chocolate
  • 3/4 cup cream
  • 1/4 cup liquor of your choice - dark rum for Katherine!
  • 1/4 t. sea salt

DIRECTIONS:

  1. Heat cream
  2. Pour over a measure of chocolate
  3. Let sit for 30 seconds
  4. whisk until smooth
  5. Add a flavor from the list below
  6. Dip if you like!

FLAVORS TO ADD:

  • Lemon lavender (infusing lemon zest & lavender petals in cream)
  • Coconut chili (using coconut milk instead of cream, and infusing chilies in it when heating) - this is a great option for people who are lactose intolerant or vegan.
  • Olive oil and sea salt (adding a splash of olive oil and extra sea salt)

DIPPABLES:

  • Try marshmallows, bananas, strawberries, peeps, pretzels, butter cookies, brownies, pound cake, or anything else you like!

TIPS FOR PERFECT FONDUE:

  • Use high-quality chocolate: anything you'd eat out of hand
  • If the fondue gets cold, microwave at medium heat for 30 seconds - be careful not to overheat.
  • For variations, Katherine suggests people look at her truffle recipes...she gets inspiration from everything from cocktails to desserts.
  • Other dippables: anything dessert-y (lemon poppyseed cookies, brownies, pound cake, butter cookies, gingersnaps, croissants, brioche, challah, biscotti, shortbread, meringues, crystallized ginger), anything fruity (apples, pears, bananas, kiwis, dried apricots or cherries or other fruit, any berries.)
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