Tuesday, November 8, 2011

Chocolate Fondue + Yummy Pound Cake Recipe

Last weekend, my husband and I went on a lunch date to a local restaurant.  We got the daily special (steak with an egg on top!  Oh yeah!  Plus the typical double carbs of rice and fries, lol).  Anyway, we decided to share a dessert.  White chocolate fondue was on the menu, but they were out, so we went with chocolate (it was called "Brown chocolate fondue" on the menu, lol).  It was very good, and served with bananas, grapes, and fresh pineapple.  As we were eating it, my husband and I were talking about how our kids would have loved this as well.  We decided to go purchase some ingredients and make it with them the next day (although- the recipe I used is so easy I already had everything on hand; we just needed some more fruit).  I really want to make white chocolate fondue sometime, by the way, it sounds so good!  That will be our next fondue adventure. 

PS:  We just used our metal barbecue skewers for our fondue dippage.... ha ha ha!  Elegant... that's what we are. 
We had this on a lazy Sunday night.  Instead of a "real" fondue recipe, I just used my go-to, never-fail, favorite, delicious, hot fudge sauce recipe.  It's easy, smooth, creamy, and delicous!  It was absolutely perfect for using as fondue.  I used mini chocolate chips, which helped it melt faster.  It was seriously done in like 5 or 6 minutes.  My kids LOVED this.  For dippers, we used fruit, large and mini marshmallows, pretzel sticks, and cubed pound cake.  I'll post that recipe below; it was from my Southern Living Cookbook.  I made a half recipe in a loaf pan so it was easy to slice into cubes.  It had the perfect pound cake texture and was wonderful for dipping- firm, easy to cut, and not crumby.
Chocolate Fondue (or Hot Fudge Sauce)
original post here

1 (12 ounce) can evaporated milk
1 (12 ounce) package semi-sweet chocolate chips (mini works best here)
1/2 cup sugar
2 tablespoon butter
1 teaspoon pure vanilla extract

1.  Place milk, chocolate chips and sugar in a medium saucepan. Heat to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla (sauce will thicken while it is cooling). Serve warm with dippers- assorted fruit, cubed pound cake, Nilla Wafers, pretzels, marshmallows, etc.  (Leftovers will store nicely in fridge for quite a while). 
Old-Fashioned Pound Cake
Note:  This is a half-recipe

1 cup butter, softened
1 1/4 cup + 2 Tablespoons sugar
3large eggs
1 3/4 cup + 2 Tablespoons cups all-purpose flour
pinch salt
1/4 cup milk
1/2 tsp. vanilla extract

1.  Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.

2.  Combine flour and salt in a large bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture.

3.  Mix at low speed after each addition just until mixture is blended. Stir in vanilla. Spoon batter into a greased and floured 8 or 9 inch loaf pan. 

4.  Bake at 325 degrees for 45-60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

5.  After cooling, if using for fondue, cut into thick, 1-inch cubes.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

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