What’s a classic fondue dessert I can serve with a juicy surprise inside? Betty Crocker’s answer: Chocolate Fondue with Dessert Dippers.
We’re ending Fondue Month on the channel with the ultimate dessert fondue — chocolate! We tried out both classic milk chocolate and white chocolate, which paired perfectly with classic dippers such as fruit and cake, but we also had to give some Dessert Dippers a try, making Brownie Cherry Surprises. These dippers used brownie mix as a base for dough, which were then wrapped around maraschino cherries and baked to create dense and decadent dippers for the white chocolate Fondue.
Plus, we learn how chocolate fondue emerged as an iconic dippable dessert — the infamous triangular Toblerone bar sparked a new innovation.
Happy Homemaking!
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3 Comments
I am definitely in the white chocolate is not chocolate camp. It is basically sugar and fat as you said, with a little vanilla flavoring usually, but the fat is cocoa butter which gives it the chocolate-like texture. Still not sure why it needs to exist 🙂
I can believe the peppermint patties gave too intense of a mint flavor. You should try this recipe with "mint wafers," which are thin discs of chocolate with a delicate mint flavor. You can find them in dark and milk chocolate. There is also a multi-colored mint made by Lammes Candies, called "pastel sherbet mints." Using these will give you a fondue with a subdued mint flavor… still there, but nowhere near as strong as the York peppermint.
I enjoy white chocolate when it’s present in addition to actual chocolate, like a coating on chocolates or something. I also use that white almond bark stuff (which honest to god is somehow less chocolate than white chocolate already is) to make peppermint bark in the Christmas time. Like, I don’t use dark chocolate, only the white, and I go hard on the peppermint flavor and chunks of soft peopermints because I am a peppermint GIRLIE at Christmas