Ingredients:

200g/7oz plain chocolate or Toblerone
1 1/2 tbsp (white) rum (optional)
1 oz butter
2 tbsp greek yoghurt
1/4 pint whipping/double cream
fruit pieces or marshmallows to dip

Method:

Melt rum, chocolate and butter together in a pan on low heat. Remove from heat, and stir in yoghurt and cream. Serve with fruitpieces/marshmallows.
(Serves 4)
 

Recipe: Chocolate Nut Fondue

Ingredients:
12 oz Swiss chocolate
8 fl oz / 1 cup double cream
2 tbsp brandy or rum
fresh fruit or Viennese fingers, to serve

Method:

Break up chocolate into a fondue pot. Add the cream and heat gently,stirring all the time, until the chocolate melts. Stir in the brandy or rum, then leave over a burner to  keep warm. Serve with fruit or Viennese fingers. (Serves 4)
 

Recipe: Mocha Tia Maria Fondue

Ingredients:

8 oz plain chocolate
3 tsp instant coffee powder
5 fl oz / 2/3 cup double cream
3 tbsp Tia Maria
selection of fresh fruit, to serve

Method:

Break up chocolate into a fondue pot. Add the coffee and cream and heat gently, stirring all the time, until the chocolate melts. Stir in the Tia Maria, and beat until smooth. Sever with fruit.
 

Recipe: White Chocolate Fondue

12 oz white chocolate
1 oz cherry brandy
8 oz double cream

Method:

Combine the chocolate and cream in a bowl over a pan of hot water, and stir until the chocolate melts completely. Remove the bowl from the heat and stir in the cherry brandy. Put the mixture in a fondue pot to keep warm.Serve with pieces of fruit or firm cake.
(Serves 4)

Recipe: Butterscotch Fondue

60g / 2oz / 1/4 cup butter
125g / 4oz / 3/4 cup demerara sugar
4 tablespoons golden syrup
440g / 14oz can evaporated milk
4 tablespoons chopped unsalted peanuts
6 teaspoons cornflour
pieces of apple, pear and banana and popcorn, to serve

Method:

Put butter, sugar and golden syrup into a saucepan, and heat gently until mixture begins to bubble, stirring occasionally. Allow to boil for 1 minute. Stir in evaporated milk and cook for 3-4 minutes until sauce is hot and bubbling, then add chopped nuts. In a small bowl, blend cornflour smoothly with 2 tablespoons water. Add mixture to sauce in pan and heat until thickened, stirring. Pour into a fondue pot and place over a burner to keep warm. Serve with pieces of apple, pear and popcorn.
(Serves 4)

Recipe: Caramel Fondue

one 13 oz can of evaporated milk
6 oz (about 24) caramels
3 tbsp brandy (optional)
1 tsp vanilla essence

Method:

Heat the milk and caramels in a heavy saucepan over a low heat, stirring occasionally, until all the caramels  are melted. Increase the heat a little, and simmer for 3 or 4 minutes until slightly thickened. Remove from the heat and stir in the brandy and vanilla essence. Serve warm, with pieces of apples and bananas to dip.
(Serves 4)
 

Recipe:Easy Chocolate Fondue

Ingredients

24 ounces semisweet chocolate chips
1-1/4 C. evaporated milk
1/4 C. sugar
2 t. vanilla extract
1 T. fruit flavored liqueur

Method

Place ingredients in cooker. Cover and cook on high 30 minutes. Stir well, cover and cook on low 1 hour longer. Dip pieces of pound cake,fruit, pretzels, cookies or marshmallows into chocolate mixture. Makes 3 cups.

Recipe:Creamy Chocolate Almond Fondue

2 7-ounce bars milk chocolate, broken into pieces
3 ounces white baking bar, chopped
1 (7-ounce) jar marshmallow creme
3/4 cup whipping cream, half-and-half, or light cream
1/4 cup finely chopped toasted almonds
3 tablespoons amaretto (optional)
Pound cake cubes
Assorted fruit, cut into bite-size pieces

Method

In a 3 1/2- or 4-quart crockery cooker combine milk chocolate,white baking bar, marshmallow creme, creme, and almonds. Cover; cook on low-heat setting for 2 to 2 3/4 hours or till chocolate melts. Stir till smooth. If desired, stir in amaretto.To serve, spear cake cubes or fruit with fondue forks; dip into chocolate mixture. Makes about 4 cups. You don't need a fondue pot to make this irresistible fondue.Reheat left-overs -- if there are any and serve over ice cream.

Recipe: Berry Fondue

1 lb mixed summer fruits
4 oz / 1/2 cup caster sugar
pinch of mixed spice
6 tsp cornflour
biscuits, to serve

Method:

Put the fruits into a saucepan with the sugar and 5 fl oz of water, and cook very gently until tender. Crush the fruits slightly with a potato masher and add the mixed spice. In a small bowl, blend the cornflour smoothly with a little water. Add to the fruit in the pan and keep warm. Serve with biscuits.
 

Recipe: Apricot Yoghurt Fondue

8 oz semi-dried apricots
2 tbsp Amaretto liqueur
5 fl oz natural yoghurt
cubes of almond-flavoured sponge, to serve

Method:

Put the apricots into a bowl, cover with 10 fl oz of water, and leave to soak for 2 or 3 hours. Meanwhile make the almond sponge. Drain apricots (reserving the juice) and put into a blender or food processor with the Amaretto and yoghurt. Blend until smooth. If mixture is a little too thick, add some of the reserved apricot juice. Spoon into a fondue pot and heat over a burner to serve warm (or cold) with the sponge cubes.

Recipe: Fudgy Chocolate Fondue

1/2 cup butter
 1/2 cup cocoa
 3/4 cup sugar
 1/2 cup cream
 1 teaspoon vanilla

Method

 Melt butter; remove from heat.  Add cocoa, sugar, and cream.  Heat until smooth.  Remove from heat and stir in vanilla.
Serve with strawberries, sliced bananas, chunks of pound cake.
 
 

Recipe: Coconut Fondue

3 oz desiccated coconut
2 oz creamed coconut, chopped
2 oz sugar
4 tsp cornflour
5 fl oz single cream
mini flapjacks, to serve

Method

Put the desiccated coconut in a saucepan with 16 fl oz of water, the creamed coconut and sugar. Bring to the boil and simmer for 10 minutes. Strain the mixture into a bowl, pressing mixture thoroughly to extract all the liquid. In a fondue pot, blend the cornflour smoothly with the cream, then add the coconut liquid, and cook over a gentle heat until thickened, stirring all the time. Serve warm with miniflapjacks.
(Serves 4)

Recipe: Peppermint Fondue

20 fl oz / 2 1/2 cups single (light) cream
5 oz / 1 cup icing sugar
6 tsp cornflour
peppermint essence, to taste mini Chocolate Cakes (use petit fours baking
cases)

Method

Put cream and sugar into a saucepan and heat gently until almost boiling.Blend cornflour smoothly with 1 tablespoon water, add to cream and continue to heat, stirring all the time until thickened. Add essence, to taste, then pour into a fondue pot and serve hot with mini chocolate cakes.

(Serves 4)

Recipe: Praline Fondue

4 oz caster sugar
4 oz blanched almonds
8 oz white chocolate
5 fl oz double cream
a few drops of vanilla essence
sponge cubes and selection of fresh fruit, to serve

Method

To make the praline, oil a baking sheet. Put the sugar and almonds into a small heavy-based saucepan. Place over a low heat and leave until the sugar becomes liquid and golden. Pour at once onto the oiled baking sheet, then leave to cool and harden for 15 minutes. Coarsely break up the praline, the put into a food processor and process until finely ground.Put chocolate and cream into a fondue pot and heat gently until the chocolate melts,stirring all the time. Stir in the parline and flavour with a few drops of vanilla essence.
Serve with cubes of cake and pieces of fresh fruit.
(Serves 4)

Recipe:Amaretto-Mascarpone Fondue

1-1/2 cups (about 12 ounces) mascarpone cheese
2 tablespoons granulated sugar
1-1/2 tablespoons amaretto flavored liqueur or espresso coffee
½ teaspoon orange extract, optional
½ teaspoon ground cinammon
½ teaspoon nutmeg

For dipping:

Grilled or broiled peaches, nectarines or pears. In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat one or two minutes. Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individual warmed ramekins.
Serve with grilled or broiled fruit.

For grilled fruit:
9 firm ripe peaches, nectarines or pears
½ cup butter (I stick), melted

Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter. Grill fruit over medium-hot coals just until heated through, two or three minutes on each side. Don't allow fruit to get too soft. The fruit may also be broiled three or four minutes, turning once.

Recipe:Black And White Chocolate Fondue

4 oz semisweet chocolate, coarsely chopped
1/3 cup whipping cream
1 tbsp creme de cacao or brandy
1 oz white chocolate, coarsely shredded
3 to 4 cups strawberries, rinsed and patted dry

Method

In a 2- or 4-cup electric slow cooker, combine semisweet chocolate and cream. Cover and heat until chocolate is melted (30 to 45 minutes). Stir mixture until smooth. Blend in creme de cacao. Sprinkle white chocolate over surface of fondue, then draw a spoon through fondue 2 or 3 times to swirl white chocolate through. Serve fondue hot, with strawberries for dipping. Makes 4 to 6 servings.

Recipe:Dessert Fondue

1 tb Butter
16 Chocolate candy bars with almonds (1 ounce each), broken
30 lg Marshmallows
1/3 c Milk
1/2 pt Whipping cream

Method

Grease crockpot with butter. Turn to High for 10 minutes while assembling recipe. Put chocolate bars, marshmallows and milk in crockpot. Cover and turn to Low. Stir every minutes during first hour until melted and smooth. Gradually add whipping cream.
Cover and cook on Low 2 to 6 hours. Serve with pound cake and banana pieces

Recipe: