Lustre Craft Cookware

Chocolate Fondue with Orange Essence

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Servings: 10
Course: Desserts and Bread
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups heavy whipping cream
  • ¼ cup refined white sugar
  • ½ teaspoon good vanilla
  • 1 teaspoon grated orange zest
  • 18 ounces dark chocolate chopped or semi-sweet chocolate chips

Equipment

  • 2.3 Quart and Cover and Slow Cooker Base
  • 10” Freedom Skillet

Method
 

  1. Pre-heat your Slow Cooker Base at a setting two and half.
  2. Pour the heavy whipping cream and sugar into the 10" Freedom Skillet.
  3. Stir to mix the ingredients then place the skillet on the stove over medium heat.
  4. Bring the cream to a boil. Remove the casserole pan from the heat.
  5. Stir in the vanilla and orange zest.
  6. Add the chocolate. Stir gently until the chocolate melts and the sauce has a smooth consistency.
  7. Transfer the pan to the Slow Cooker Base and allow the sauce to rest on the heat for 10-15 minutes. This will allow the sauce to thicken slightly.
  8. Stir or whisk frequently.
  9. Reduce the heat to a setting two.

Notes

Suggested dipping items: Marshmallows, bananas, strawberries, angel food cake, pretzels. You are limited only by your imagination.