Chocolate Fondue Fantasia
INGREDIENTS:
3 (3-oz) bars toblerone
1/2 c Light or heavy cream
2 tb Kirsch; brandy or cointreau
Angelfood cake; or
-ladyfingers; cut in chunks
Orange or tangerine slides;
-strawberries; bananas
Profiteroles of puff pastry
3 (3-oz) bars toblerone
1/2 c Light or heavy cream
2 tb Kirsch; brandy or cointreau
Angelfood cake; or
-ladyfingers; cut in chunks
Orange or tangerine slides;
-strawberries; bananas
Profiteroles of puff pastry
Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over *low* heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.
For dunkables, serve each person a plate with one, or a combination, of the following:
Angelfood cake, or ladyfingers, cut in chunks
Orange or tangerine slides, strawberries, bananas
Profiteroles of puff pastry
(From THE SWISS COOKBOOK, Nika Standen Hazelton, Atheneum, NY, 1967. ISBN 0-689-70363-5. My copy is the sixth printing, dated 1973.)
/DESSERTS