Chocolate fountains are a simple elegant way to serve dessert at your party or reception, but they can also do more than simple chocolate fondue. The easy addition of your favorite nut oil to the chocolate can add an extra element of flavor. The fountain can be used for savory dips as well. Check out these recipes for some basic ideas.
- Basic Chocolate Fondue:
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.
- Chocolate Almond Fondue:
Try adding 1/4 cup of amaretto and one teaspoon of almond extract to your basic chocolate fondue to make the Chocolate Almond Fondue.
- Caramel Fondue:
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 Fondue:
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 Fondue:
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. You want to keep the dressing as cool as possible when using ranch in your chocolate fountain.
