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Chocolate Fondue

Many years ago we would add a TBSP of Grand Mariner, but that doesn’t go over well with the girls, but tip a liqueur in if you want. The type of milk chocolate you use may change the CHO. We use Halloween sized “Aero” because it is peanut free: 24.5 little bars.
Course Dessert
Cuisine French
Keyword chocolate, Cream, Fruit

Ingredients

  • 6 oz. (170 grams) milk chocolate (5CHO/7.3 GR) 116.4 CHO
  • 6 TBSP (75 ml) whipping cream 0 CHO

TOTAL CHO 116.4 CHO

  • TOTAL WEIGHT 250 GRAMS
  • 116.4 CHO DIVIDED BY 250 GRAMS = .465 CHO/GRAM
  • 1 TBSP = 17 GRAMS (.465 CHO x 17 GRAMS) 7.9 CHO/TBSP

*1 TBSP (15 ml) Grand Marnier, optional 3 CHO

Instructions

  1. In the bottom of a double boiler, heat 2 inches of water over medium heat. (Or make your own by setting one sauce pan inside the other. (Water should not touch the top pan).
  2. Once the water is simmering, add top pan with chocolate and cream.
  3. Stir chocolate often until mixture is melted and combined. Transfer chocolate to a fondue dish.
  4. Serve with seasonal fresh fruit, marshmallows and cake or anything else you’d like.