THINGS TO DO WITH MELTED CHOCOLATE

Very easy, just take 60% or more chocolate and equal parts of cream and melt together.

When warm -- fondue

8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
8 ounces heavy cream, scalded
1 stick butter, room temperature
Orange liqueur (recommended: Grand Marnier)
Marshmallows, strawberries, pound cake, dried apricot/mango/papaya, for serving
Directions
Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.

Whisk in the butter, then add the liqueur, to taste, until well combined.

Pour the mixture into a fondue pot. Dip your choice of bites into the fondue using fondue forks and enjoy!

When at room temperature -- for dipping

Ingredients
Ganache:
8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
8 ounces heavy cream, scalded
Directions
Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.

Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates!

When chilled -- to make truffles

Ganache, recipe follows, refrigerated until firm
Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds
Directions
Remove the chilled ganache from the refrigerator. Scoop out little amounts onto a parchment or waxed paper-lined baking sheet. Chill in the refrigerator for about 10 minutes. Immediately roll out each scoop into golf ball-sized pieces.

Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.

Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Ganache:
8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
8 ounces heavy cream, scalded

Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.

Click here to return to the Desserts list

Click here to return to the Recipe list