Chocolate Fondue without the Pot

Have you seen this dessert? While I do own two fondue pots (one electric, the other Sterno), I love the idea of forgoing the pot. Fondues aren’t made for big entertainments but rather for a small group of maybe four people. It really depends upon the table.

Hubby thought Fondue meant dipping things like cauliflower and stale breads into melted cheese. For him that was a double “uck”. No, fondue isn’t just vegetables, old breads and cheese sauces. There’s so much more to fondue. Granted, the history of fondue suggests breads with cheese, as in a peasant concoction to use up hard cheeses and stale breads.

The first fondues included egg, and were more akin to a Cheese Soufflé.  This was way, way back in the 1600s. Cheese Fondue as we know it came about sometime in the late 1920s. Meat was added in the 1950s, with an oil or broth base fondue. By the 1960s, nearly every home in America had a fondue pot or two, with Fondue Parties all the rage. It wasn’t long before the dessert fondue made its way into the party scene. By the end of the 1970s, fondue parties fell out of vogue, making a small comeback in the early 2000s, only to slip away again.

No matter, I love my fondue pots. I love fondues. And this one is especially great since not everyone has a collection of pots collecting dust somewhere in their kitchen. Yeah, you can have your cake and eat it, too.

Pound Cake Chocolate Fondue
Fondue
2 cups Chocolate Chips
1 1/4 cup Heavy Cream
1 teaspoon Grand Marnier
Pinch kosher salt
1 Pound Cake

Place chocolate chips in a medium heat-proof bowl. In a small pot over medium heat, heat heavy cream, liquor, and a pinch of salt until simmering.

Pour cream over chocolate and let sit 5 minutes then whisk until smooth. Keep warm

Carefully cut out the middle of the pound cake, leaving a ½” border and the bottom intact. Gently hollow out cake, cutting the removed pieces of cake into bite size pieces. Set pieces of cake aside. Place the hollowed out Pound Cake in the middle of a serving platter.

Dippers
Cubes of cake from pound cake
1 Banana, Sliced
1 Apple, Sliced
1 pint of Strawberries
1 Sleeve of Graham Crackers

Cut the pieces removed from the pound cake into bite-size cubes. Arrange the cake pieces on the platter. Slice a banana and an apple, arrange on the platter. Rinse the strawberries, pat dry and arrange on the platter. Tuck the Graham Crackers on the platter as desired.

To serve pour warm ganache into hollowed out pound cake and serve with fondue forks for dipping.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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