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GRAND MARNIER-HONEY CHOCOLATE FONDUE



Published: Wed, February 9, 2005 @ 12:00 a.m.



GRAND MARNIER-HONEY CHOCOLATE FONDUE

1 cup bittersweet chocolate, melted

1 cup semisweet chocolate, melted

1/2 cup heavy cream

2 teaspoons orange zest

Pinch of salt

2 tablespoons honey

1/4 cup Grand Marnier liqueur (see note)

Assorted fresh fruit, cut into bite-sized pieces, as needed

Ladyfingers or pound cake, cut into bite-sized pieces, as needed

Combine the melted chocolates and keep warm.

Bring the heavy cream, orange zest, salt and honey to a simmer. Remove from heat and allow the zest to steep for 5 minutes. Strain the mixture into the chocolate and whisk together. Add the Grand Marnier and mix thoroughly.

Serve warm in a fondue pot with a variety of foods to dip (e.g. strawberries with stems, pitted cherries, orange segments, apricots, cake pieces, etc.)

Makes 6 servings.

Nutrition information fondue only per 25-ounce serving: 490 cal., 3 g pro., 60 g carbo., 23 g fat, 60 mg sodium, 25 mg chol., 2 g fiber.

Note: If you prefer, omit the Grand Mariner and substitute an additional 1/4 cup of heavy cream.

Variation: For white chocolate fondue, substitute 2 cups melted white chocolate for the bittersweet and semisweet chocolate.




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