Chocolate Fountain Recipes

Chocolate fountains are a simple, elegant way to serve dessert at your party or reception, but they can also provide more than just chocolate. The easy addition of your favorite nut oil to the chocolate, for example, can add an extra element of flavor. The fountain also can be used for savory dips. Check out these ideas.

• Basic Chocolate for a Chocolate Fountain:
  Of course, the amount of chocolate you use may depend on the fountain you are using, but a general rule is 1/4 cup of chocolate per person. Simply place the desired amount of "couverture" chocolate, which has a high concentration of cocoa butter for smooth, elegant melting, and turn on the heating element. Once the chocolate has melted, you can turn on the pump or auger and start to enjoy the fondue. Be sure to use chocolate that is recommended for a chocolate fountain, as its ingredients are geared toward gentle melting and the use of an auger.

• Chocolate Almond:
  Try adding 1/4 cup of amaretto and one teaspoon of almond extract to your basic chocolate recipe to make a chocolate almond sauce for your fountain.
• Caramel:
  Simply mix five parts of liquid caramel and one part water and heat it in a saucepan before putting it in the basin of your chocolate fountain. You may need to periodically add water to the fountain to prevent the caramel from thickening too much.
• Nacho Cheese:
  Use the same ratio as the caramel fondue recipe - five parts of canned, liquid nacho cheese and one part water. Again, water may need to be added periodically to prevent thickening.
• Ranch:
  Ranch dressing has become one of the most popular condiments in America over the past decade. You can serve light ranch dressing with added water in your chocolate fountain as a perfect accompaniment to a fresh veggie platter. Don't use the heating element, though. Keep the dressing as cool as possible when using ranch in your chocolate fountain.