There are some great chocolate fondue recipes out there. The world loves chocolate. You would be hard pressed to find somebody that doesn’t like chocolate in some form or another. Chocolate has even been called the food of the Gods.

Fondue makes a great dip for dipping fruit, shortbread cookies, pound cake and even salty snacks like pretzels. You put chocolate and fondue together and you can’t go wrong. Have some kind of chocolate fondue at a party or get together with some dippers and watch how fast it disappears.

However if you’re like most people you don’t really want to spend a lot time on your chocolate fondue recipes. Well here are a couple of chocolate fondue recipes that are fast, easy and delicious. Serve any of these at your next get together and your guests will think you’re and angel.

Two Minute Chocolate Fondue Recipe

Only two minutes and you’ve got a tasty chocolate fondue dessert.

Ingredients You Need:

12 ounces good quality semi-sweet chocolate
2/3 cup heavy cream
2 tablespoons pure vanilla extract
3 tablespoons Grand Marnier or Amaretto liqueur (optional)
Bite sized pieces of fruit or cake

How To Prepare:

Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.
Serves 6

Smores Chocolate Fondue Recipe

This is a new take on an old favorite camping recipe.

Ingredients You Need:

1 cup cream
8 ounces semi-sweet chocolate, chopped
1 cup marshmallow cream

How To Prepare:

Slowly warm the cream in a medium saucepan over medium-low heat. When hot, add the chocolate pieces, stirring until melted. Stir in the marshmallow cream and warm the mixture. Transfer to a warm fondue pot.

Serve with graham crackers and marshmallows.

Serves 6 or more

So do you think these chocolate fondue recipes will make your guest glad they came to your get together? Sure they will and it took you no time at all to do. You don’t only have to have chocolate fondues as a party treat, you can have it any time you want. Let these two chocolate fondue recipes be just the first of many more.

You want other great chocolate fondue recipes you can go to http://real-easy-chocolate-recipes.surecashnow.com/fondue.html For other kinds of chocolate recipes go to the main website at http://real-easy-chocolate-recipes.surecashnow.com

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What is hot chocolate and how do you make it using a hot chocolate maker? Across the globe, hot chocolate is a very popular drink. While some might think of it as almost a medicine, an instant mood lifter, there are others who drink it just because it tastes good. No wonder hot chocolate makers are one of the most popular machines sold after coffee machines.

No more messing with boiling water or scalding milk. In this neat little machine, you just add your liquid, chocolate or cocoa mix to the goblet top, snap on the lid and you have a mug of tempting hot chocolate in just a few minutes!

How does the machine function?

Some models of hot chocolate makers, like the Tassimo Hot Beverage Maker, have special pods called T-DISCS that can be used to brew drinks. This T-DISCS contains the precise amount of chocolate and dry milk needed. Every disc has a barcode that is read by the machine when it is inserted. Based on the instructions it gives, the right amount of water will be pumped through the disc. You can also set the machine to make the strength of hot chocolate you want.

How can a hot chocolate maker help you?

Hot chocolate and family gatherings go hand in hand. This machine puts an end to overheated milk, milk boiling over on the stovetop and scorched pans to clean. The milk or water is heated to just the right temperature and in a few minutes, the machine whips up as many as four frothy cups of hot chocolate that you can enjoy on a chilly winter evening.

Features of a hot chocolate maker:

• Makes 2 to 4 cups of hot chocolate at a time

• The hot chocolate maker heats milk to just the right temperature. There is no boiling over or scorching

• The mixing disc thoroughly whips hot chocolate and other cocoa- or chocolate-based drinks as soon as you press the button.

• Finished drink has a frothy top for a delicious treat.

• It is easy to use.

• The machine is Easy to clean

The prices of this machine start from as low as $ 20 and go to $ 2000.

What to look for when buying a hot chocolate maker:

1. Construction: It should be made of durable materials so it will last a long time.

2. Work reliably: It should be able to make your drink in a minimum amount of time and be set according to your tastes.

3. User friendly: The hot chocolate maker that you purchase should be easy to use.

4. Compactness: The machine should not take much of your valuable workplace in the kitchen.

5. There should be no flavor transfer as you switch from one type of drink to another.

Best-known brands to buy:

1. Mr. Coffee’s Cocomotion machine. Mr. Coffee is probably about the best-known maker of hot beverage machine around. Mr. Coffee has a reputation for reliability, maker it a top choice.

2. Tassimo from Braun is also one of the better-known appliances available. In addition to many kinds of coffee, this machine can make excellent Suchard Hot Chocolate drink.

Summary: A hot, comforting mug of hot chocolate on a chilly evening without any of the fuss - this is what you can easily have with a good hot chocolate maker. So choose the model you prefer and get cozy with a mug this winter.

All Chocolate lovers want to know of more ways to enjoy chocolate, visit The Chocolate Site for much, much more. The Chocolate site at http://chocolate.zupatips.com

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I think all of us have eaten chocolate covered fruit. It is one of the most wonderful taste combinations, chocolate and strawberries, or chocolate and pineapple.

Making chocolate covered fruit is not only simple but also very elegant looking when preparing desserts for guests.

The simplest way to make chocolate covered fruit is to buy chocolate chips and melt them down. I buy both brown chocolate and white chocolate. I’ll buy either chips or bars and then melt them over a very low fire.

All fruit must be dry before dipping. If you wash the fruit, make sure to paper towel off the water, so that when you dip, the fruit is dry.

I line a cookie sheet with waxed paper and after dipping transfer the fruit to the waxed paper. I then chill in the refrigerator.

Mix and match strawberries, pineapple wedges, maraschino cherries, apples and pears. I’ve also dipped dried food to add to the platter I’m making. If you don’t use white chocolate, try using marshmallows, and dipping half of the marshmallow in chocolate, so that you have a lot of white showing on your platter.

I’ve seen beautiful skewers with mandarin oranges used as spacers. Dip your fruit in chocolate and put the orange slices, un-dipped in the middle of your dipped fruit.

Try dipping strawberries or maraschino cherries and adding them to the top of pudding or ice cream for a very pretty visual look.

Make or buy a pound cake. Cut the pound cake into squares. Dip half of the square in chocolate and mix on the platter with your dipped fruit.

When you use fruits such as strawberries and pineapple you are able to have green on your dessert platter also.

Are you feeling brave? Once you dip the fruit, try sprinkling coconut or chopped nuts over the chocolate. If kids will be eating the fruit, try sprinkling M&M’s or Reeses Pieces over the fruit.

It’s fun to arrange dessert platters with assorted fruits, some in white chocolate, some in milk chocolate, some with nuts on them, and some with coconut on them. Experiment and enjoy a delicious yet very simple dessert.

Bon Appetite!!

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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It is important to understand how to use a chocolate fountain before you get your party started. This party favorite came roaring back into demand recently but was originally popular in the 1970s. In the 1970s just about every party you went to had a chocolate fondue. Most people cannot resist chocolate and that is what makes this a party favorite throughout the world.

There are a number of ways you could use a chocolate fountain at your own parties. If you want to impress your guests then this could be the answer you are looking for. The preparation is very simple for white chocolate fondue and you can add a twist to the menu. Your white chocolate must be pre-melted, which can be done in the microwave, before you add the chocolate to the fountain. A chocolate fountain is unable to melt the chocolate, but will keep it warm. You can also add a mint or a fruit flavor to bring a unique taste to the chocolate. The preparation time is minimal but the response will be phenomenal.

You may be particularly interested in how to use a chocolate fountain effectively at a wedding reception. This can add that special treat to all that attend. Place a variety of fruits and snacks on the side of the fountain so your guest can get them out of the chocolate flow. The chocolate will be flowing onto the treat and making a generous coating of chocolate for your guest. The beautiful display of chocolate flowing is a masterpiece of its own. This is perfect for this occasion because when you remove the treat from the chocolate it will immediately harden leaving enough chocolate for the perfect treat and minimalizing the potential for chocolate dripping on wedding outfits.

Another eye-catching way to use a chocolate fountain is at a baby shower. Chocolate is an instant hit at baby showers and will guarantee satisfaction for your guests. The centerpiece can be conversational and the trend is becoming more and more popular. The appeal of taking fruit and snacks and putting them into a fountain of chocolate is irresistible. The ability to simplify the menu is a relief when planning your baby shower and you can use foods like strawberries, bananas, pineapples, apple slices, blueberries, orange slices, marshmallows, rice crispy treats, graham crackers, any type of cookies, pretzels, peanut butter treats, biscotti…pretty much anything that does not crumble upon contact. The fruits are healthy for the mom to be and she doesn’t have to give up her chocolate.

There is no argument that chocolate is a party favorite but finding ways to display chocolate can be challenging. A chocolate fountain is a simple way for a host of any gathering to satisfy their guests and leave a sweet taste in their mouth.

Learning how to use a chocolate fountain is essential if you are going to make your party stand out from all the rest. Isabel Hart runs a chocolate fountain home business and shares all her tips and tricks on her blog.

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I don’t know about you, but I love chocolate fudge cake. One look at this scrumptious layer cake makes my mouth water. Chocolate lovers will scoop this up pretty quick so make sure you grab a piece before it’s all gone.

2 cups sifted cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 squares unsweetened chocolate

2/3 cup water

1 1/2 cup sugar

1 teaspoon vanilla

2/3 cup butter, softened

3 eggs

1/3 cup buttermilk

Chocolate fudge filling

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans.

Tear off a big sheet of wax paper and set on kitchen counter. Using a sifter, sift the flour baking powder, baking soda onto the wax paper.

In a saucepan or double boiler, combine the chocolate, water and 1/4 cup of sugar; cook over low heat while stirring constantly. When chocolate is thick and smooth, transfer to another bowl. Chill chocolate in a pan of ice water; stir occasionally. Add vanilla to chocolate.

In a large bowl, beat together the butter and sugar until nice and fluffy. Beat in the eggs, one at a time. Blend in the chilled chocolate.

Add in the sifted flour mixture, alternating with the buttermilk – beat batter thoroughly after each addition, until nice and smooth. Pour the cake batter into cake pans.

Bake for 35 minutes, or until center of cake springs back when pressed lightly. Cool on wire rack. When cake is cool, split each round in half and fill with the Chocolate Fudge Filling. Use same filling to frost the whole cake.

Chocolate Fudge Filling

6 squares semisweet chocolate

3 tablespoons butter

7 tablespoons milk

1 teaspoon vanilla

3 cups sifted confectioners’ sugar
In a small saucepan, add the chocolate squares and butter. Cook over low heat until melted.

In a bowl, add the melted chocolate, milk, vanilla and stir until well blended. Add in the confectioners’ sugar and mix until filling is smooth and easily spreadable.

=> Chocolate Fudge Cake Recipe: Chocolate Fudge Sheet Cake

This recipe is a great alternative to a layer cake. This chocolate fudge cake is ready for picnics, potlucks and parties. Better save this recipe because you’ll be asked to make it again and again.
2 cups flour

2 cups sugar

1/2 teaspoon salt

2 sticks butter

1 cup water

3 heaping tablespoons cocoa

2 eggs

1 teaspoon soda

1/2 cup buttermilk

1 teaspoon vanilla
Directions

Preheat oven to 350 degrees.

Grease and flour a 9 x 13-inch baking pan.

Using a sifter, sift the flour into a bowl. Add in the sugar and salt. Resift a second time into the bowl.

In a saucepan, mix together the butter, water and cocoa; bring to a boil. Add warm chocolate mixture to the flour and stir thoroughly.

In a separate bowl, mix together the eggs, baking soda, buttermilk and vanilla. Add to chocolate batter and mix completely until batter is smooth. Pour into cake pan.

Bake for 20 minutes, or until toothpick inserted in middle comes out clean. Frost cake with Chocolate Fudge Frosting.

Chocolate Fudge Frosting

1 stick butter

6 to 8 tablespoons milk

3 tablespoons cocoa

1 box confectioners’ sugar

1 cup chopped pecans or walnuts (optional)

1 teaspoon vanilla
In a saucepan, cook the butter, cocoa and milk over low heat (do not boil). Remove pan from heat and stir in the sugar, nuts and vanilla. Beat with an electric mixer until frosting is smooth.

Pour warm frosting over cake and spread with a knife.

Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com

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If there is one food that no one can resist, adults and children alike, it’s chocolate! Bitter, sweet, milk, liquorices – whatever the flavor, color or shape, there’s always a reason to celebrate with chocolates. The allure of chocolates cannot really be described but there is something seductive about the way it melts in thick layers around the tongue and settles on the taste buds. As they say, no one can have just one!

Chocolate coins combine the best of both worlds – money as well as taste. Their first recorded history is when Jewish children were given chocolate coins during religious holidays. These formed an important tradition in the celebration of the Hanukkah and were called ‘Gelt’, meaning money. Today, you find multicolored chocolate coins in shops round the year.

Chocolate coins are made to look like currency notes or real coins. Thus, they are a wonderful gift for occasions like weddings, baptism, bachelor parties, graduation parties, anniversaries, holiday parties, corporate events and more.

These coins could be current or they may look like antique coins. The wrappers and the chocolate inside it have the upside and downside of real coins, along with the currency, the shape and the words. Little bags of chocolate coins are found in bakery stores as well as in shops of high end chocolatiers. Therefore, it is quite obvious that the quality of chocolate coins depends on how it is made and what ingredients go into its making.

When choosing chocolate coins, it is important to keep quality in mind. The better the quality, the pricier it is going to be. Quality refers not just to the chocolate but also to the craftsmanship. After all, you don’t want a penny to look like a pound, nor would you want to offer a smudged or badly made chocolate business card to your client.

Chocolate coins have become widely popular in the twentieth century. They find a place of pride among common party favors. They are also quite commonly found in corporate events. Chocolate coins appeal to the child in each of us. Children can even use these chocolate coins to play games.

These days, chocolate coins are a great gift. You can buy readymade chocolate coins or buy custom made coins. Customized coins are a great favorite with many people and are therefore sought after by many companies for their clients.

To cater to the growing demand for customized chocolate coins, many confectioners and stores facilitate free personalization. You can add your own message to any one side of the coin. What a wonderful and delicious way of letting people know you care.

With chocolate coins made from the finest cocoa and delicious cocoa butter, it is easy to see why more and more people want to put their money where their mouth is!

Chocolate Favor Store offers highest-quality chocolate coins available in several molded designs and various attractive packaging options.

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Just about everyone loves the sweet temptation of chocolate. Here are some intriguing statistics and facts:

1. The average American eats 10-12 pounds (4.5 kg) of chocolate a year. The average Swiss eats 21 pounds a year.

2. Chocolate is the food most commonly craved by women, but can contribute significantly to bulimia, obesity, and binge eating.

3. Several medical studies show that eating chocolate in moderation can actually prolong your life by reducing risk of blood clots and fighting bad cholesterol.

4. It is not physically addictive and does not cause acne, as shown in several medical studies.

5. Chocolate is not high in caffeine. A 1oz bar of milk chocolate contains only 5-6mg of caffeine. This is significantly less than in coffee, tea, and soft drinks.

6. Chocolates can absorb other flavors and scents, and should be kept away from other household chemicals.

7. It can be frozen for up to six months. It is best to seal it in a zip lock bag before freezing.

8. In general, the shelf life is a year. Chocolate that is refrigerated may not melt as readily. Thus it is best to store it in cool dry areas 55-60 degrees F.

9. U.S. manufacturers use 3.5 million pounds of whole milk every day to make chocolate.

10. The largest candy bar ever made weighed over 5,000 pounds and was made in Italy in 2000. The largest slab of fudge was over 2,000 pounds and was made in Canada.

11. Children are more likely to prefer chocolate when they reach 10-11 years old than when they are younger.

12. Chocolate is America’s favorite flavor, according to recent surveys with a little over 50% of adults preferring chocolate to other flavors.

About the Author - Criss White is a professional web writer on baby and new mother topics for baby and pregnancy websites. For more personalized gift ideas, go to Chocolate Baby Shower Favors and for more candle gift ideas, see Candy Baby Shower Favors

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While a basic cheesecake, well-made, is a delight to the senses, when you add chocolate and amaretto it becomes every chocolate lover’s dream. The almond liqueur enhances the chocolate flavor like no amount of pure vanilla extract. The texture is smooth and creamy like a souffle so you want to let it linger on your palate for a while and sip a fine cup of espresso in between bites.

Start the day before and make your own crème fraiche. To 2 cups of heavy cream add 3 Tbsp of buttermilk, cover lightly and let set for 24 hours at room temperature. You now have fabulous sour cream at half the cost of commercial brands and without preservatives. Refrigerate until needed. Use unsweetened crème fraiche on potatoes, omelets, and on everything else you’d normally use sour cream.

To make sweetened crème fraiche, start with a cold bowl and cold beaters or a whisk. Pour 1 cup of your homemade crème fraiche into the cold bowl, add 2 tsp of sugar, or to taste, and whip or whisk until soft peaks form. It’s now ready to use on your favorite dessert. Try it on fruit clauflouti, puddings, crumbles, strawberry shortcake and this Chocolate Amaretto Cheesecake.

Ingredients for 9-inch Cake:

• 20-22 Oreo cookies, about 1 1/2 cups crushed
• 1/3 cup butter, melted
• 1 lb. cream cheese, (2 (8 oz.) pkg. Philadelphia Cream Cheese) softened
• 1 (14 oz.) can Borden’s Sweetened Condensed Milk
• 3 whole eggs
• 3 oz. Amaretto liqueur
• 4 oz. chocolate chips, melted (use a brand with 70% cocoa)
• Whole strawberries for garnish
• 1 cup homemade sweetened crème fraiche
• 1 oz chocolate chips, melted

Method:

1. Preheat oven to 375° F. Butter the bottom of a 9-inch spring-form cake pan.

2. Combine Oreo cookie crumbs with melted butter. Press into the bottom of the prepared cake pan and up the sides 1/2-inch. Bake in preheated oven for 10 minutes. Cool. Reduce oven temperature to 325° F.

3. Combine cream cheese with condensed milk in a mixer until smooth.

4. At low speed, add eggs, one at a time, until incorporated. Add Amaretto and melted chocolate and mix just until uniformly distributed, scraping down sides of bowl occasionally. (Avoid beating air into the batter by using a low speed setting.)

5. Pour into prepared crust. Place pan on a baking sheet and bake for 45 minutes in center of oven. The top should look dry with the center slightly wet. Bake for an additional 5 minutes. Take care not to over bake or the cake will be dry and heavy. Remove from oven and cool completely. Chill in refrigerator until serving time.

6. Drizzled melted chocolate onto a piece of kitchen parchment paper in a tic-tac-toe design or a Spanish comb design, chill until serving time, then carefully remove each design from the parchment paper.

7. Remove spring-form from cake. Slice using a thin knife dipped in warm water. Top with strawberries, sweetened crème fraiche, and set the chocolate lattice upright in the crème fraiche.

Other recipes by JoAnn Jagroop at http://thisdamecooks.com.

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Chocolate chip cookies can be soft, crunchy, or whatever you like, but a favorite of many is soft chocolate chip cookies. Making soft chocolate chip cookies is not hard if you just follow these tips that I will give you.

First you’ll need to make the chocolate chip cookie dough. If you’re looking for a good recipe, search around or use the recipe on the back of the bag of chocolate chips. This is usually a standard chocolate chip cookie recipe.

Mix together the sugars and butter thoroughly. Use an electric mixer to do it fast and well. Don’t be until it’s really fluffy, just combine to remove all lumps of butter and/or sugar. Then add in the eggs and vanilla.

This step is important to get soft chocolate chip cookies. Do not beat the batter with the eggs so that it becomes fluffy and airy. You are not trying to make a cake or a meringue. Just stir until combined and that is it.

Next, in a separate bowl, mix together the flour, baking soda, and salt. Stir it with a spoon and sift according to the instructions. If it says sifted flour sift it and then measure it. If is says flour sifted, measure it and then sifted it. This makes sure that you get the right amount of flour.

Now you can gradually add the flour mixture into the wet ingredients. Add a little bit out of time and mix in thoroughly. Again, there is no need to be just mix it completely. Then stir in the chocolate chips.

Refrigerate the dough for at least two hours or preferably overnight. Preheat the oven to make sure it is completely heated before you put the cookies in. Roll the cookie dough into 2 inch balls and place then about 2 inches apart on greased cookie sheet. Make sure the cookie she is not warm especially between batches. Put the cookie sheet in a refrigerator beforehand to make a cold to ensure that it’s not warm.

Bake according to the instructions until very lightly golden brown across the whole cookie. You do not want dark brown or it will be hard and crunchy. Still, make sure you cook all the way or else it will just be gooey dough instead of soft cookie and gooey chocolate.

Learn how to make soft chocolate chip cookies and find more information about how to make chocolate chip cookies in general. You will find lots of helpful tips and tricks to make soft cookies and tasty cookies.

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This is a simple way to delight all of the chocolate lovers in your life. It is a wonderful way to take that normal cake and make it a treasure that, will make your want more, and need the recipe for yourself.

Ingredients:

1 Box of chocolate cake mix any brand dark chocolate, or German chocolate is best
1 large package of chocolate instant pudding
3 large eggs
½ cup oil or what cake mix calls for
1 pan for baking cake. Any cake pan that is large enough to hold entire cake mix when prepared. It must be Ungreased.

In a large bowl, prepare the cake mix according to the directions.
Pour the mix directly into the Ungreased cake pan. Open the instant pudding.
Sprinkle powder evenly over the cake mix.

Note: Place this filled cake pan on the over rack. Putting cake on rack will keep you from spilling it, after you add water. This way you do not have to carry a full pan. Then take a spoon lay it face up with handle resting on side of pan. To help disperse the water, and keep water from cutting a whole into the cake.

(Instant pudding, recipe calls for Milk. DO NOT USE MILK!)

Pour Water Slowly onto the spoon it will spread out and cover the cake and pudding. Remove the spoon, slide the oven rack in and bake the cake as usual.
Remove cake from oven let cool 5-10 minutes before cutting.

Serving suggestions:

It can be served warm NOT HOT!
Cut a square of cake and flip over like an upside down cake. NO Frosting Needed. You can serve Ice cream with it, or even chocolate syrup.

Brandy Keller, loves home decor, and to decorate both inside and out. But another love is cooking. This is one of my favorite recipes and I so hope you enjoy it. It is very simple to make and a wonderful desert for all. My family has enjoyed it, for many years. I hope you love it as I do. If you would like to look at some of the wonderful items she has in her kitchen please click the link. Kitchen Design
I hope these items can help you in your kitchen and kitchen design Decor For Houses

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