Ingredients with Measurements:
- 1 cup heavy cream
- 8 oz. semisweet chocolate chips
- 1/2 cup hazelnut butter
- 1/4 cup hazelnuts, chopped
- 1/4 tsp. salt
Special equipment needed:
- Fondue pot or double boiler
- Fondue forks or skewers
Step-by-step instructions:
1. In a small saucepan, heat the heavy cream over medium heat until it comes to a simmer.
2. Remove from heat and add the chocolate chips, hazelnut butter, and salt. Stir until the chocolate is melted and the mixture is smooth.
3. Transfer the mixture to a fondue pot or double boiler and keep warm over low heat.
4. Dip the fondue forks or skewers into the fondue and swirl in the chopped hazelnuts.
5. Enjoy with your favorite dippers, such as strawberries, bananas, pretzels, or pound cake.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Low heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 350 per serving
- Fat: 28g
- Carbohydrates: 22g
- Protein: 4g
Substitutions for ingredients:
- You can use milk chocolate or dark chocolate instead of semisweet chocolate chips.
- Almond butter or peanut butter can be substituted for hazelnut butter.
- Chopped almonds or peanuts can be used instead of hazelnuts.
Variations:
- Add a splash of liqueur, such as Frangelico or Amaretto, for extra flavor.
- Use white chocolate instead of semisweet chocolate for a different flavor profile.
Tips and tricks:
- Make sure to keep the fondue warm over low heat to prevent it from hardening.
- If the fondue becomes too thick, add a splash of heavy cream to thin it out.
- Don't overheat the chocolate mixture, as it can become grainy.
Storage instructions:
- Store any leftover fondue in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fondue, place it in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until warm and smooth.
Presentation ideas:
- Serve the fondue in a decorative fondue pot or bowl.
- Arrange the dippers on a platter around the fondue pot.
Garnishes:
- Sprinkle chopped hazelnuts or chocolate shavings on top of the fondue.
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Fresh fruit, such as strawberries, bananas, or raspberries.
- Pound cake or angel food cake.
- Pretzels or graham crackers.
Troubleshooting advice:
- If the fondue becomes too thick, add a splash of heavy cream to thin it out.
- If the fondue becomes grainy, it may have overheated. Start over with a new batch.
Food safety advice:
- Make sure to use clean and dry utensils when dipping into the fondue to prevent contamination.
- Keep the fondue warm over low heat to prevent bacterial growth.
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
- Rich, creamy, chocolatey, nutty.
Serving suggestions:
- Serve as a dessert or a fun party appetizer.
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Taste: Rich, Sweet, Nutty, Chocolatey