Chocolate and Peanut Butter Fondue

Photo by Tim Hussey

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4 servings

  • 16 ounces chocolate (milk, dark, or semisweet), cut or broken in pieces
  • ¾ cup heavy whipping cream (reserve additional ¼ cup cream for thinning if fondue begins to thicken)
  • Smooth peanut butter to taste
  1. Boil a cup of water in a small pot on high heat. In double boiler, place your chocolate fondue pot over the boiling liquid. Add chocolate to the fondue pot in small batches to melt.
  2. Slowly incorporate cream. Add peanut butter to taste, beginning with 1tablespoon. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
  3. Serve with delectable dippers such as strawberries, pretzel sticks, cubed angel food or pound cake, macaroons, two-bite brownies, sliced bananas, cherries, chunked pineapple, biscotti, or madeleine or amaretti cookies.

A possible variation… If you’re not fond of the peanut butter and chocolate combination, you may want to add 2 tablespoons of a favorite liqueur like Frangelico, Amaretto, or Grand Marnier instead of peanut butter.

  • from Kristin Walker, Charleston, SC

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