Chocolate Fudge Sauce Makes 1 litre
400gdarkchocolate,chopped
100gmarshmallow,chopped
600mlcream
1.Placeallingredientsinmediumsaucepan;
stir over low heat without boiling, until
combined.
2.Assemblethechocolatefountainas
directedonpage4.Pourfudgesauceinto
preheated base and turn unit on.
Note: Werecommendthatthismixturedoes
not run in the chocolate fountain for longer
than1hour.
Caramel Sauce Makes 1.25 litres
400gbutter,chopped
2 cups firmly packed brown sugar
500mlcream
1.Meltbutterinsmallsaucepan,addsugar
and cream, stirring over low heat, until
combined.Allowmixturetocoolfor20
minutes.
2.Assemblethechocolatefountainas
directedonpage4.Pour1litreofthe
caramel sauce into preheated base and
turn unit on.
3.Useremainingcaramelsaucetotopup
unit when needed.
Chocolate and Orange Sauce Makes
approximately 1 litre
1kgdarkchocolate,chopped
¾cupvegetableoil
¼ cup Conitreau
1.Placechocolateinmediumheatproofbowl,
over medium saucepan of simmering water.
Cook, stirring, until chocolate has melted,
stir in oil and liquor.
2.Assemblethechocolatefountainas
directedonpage4.Pourchocolatesauce
into preheated base and turn unit on.
Note: Otherliqueurscanbesubstituted.
Donotexceedtherecommendedquantities
asthiswillcausethechocolatetoseize
(harden).
Nibbles for Dipping
White Chocolate Blondie Makes 24
125gbutter
¾cupfirmlypackedbrownsugar
1cupplainflour
½ teaspoon baking powder
2 eggs, beaten lightly
100gwhitechocolate,choppedcoarsely
1.Preheatoven180ºCfanforced.Grease
12holeminimuffinpan.
2. Combine butter and sugar in small
saucepan, cook, stirring, until combined.
Transfertomediumbowlwithflour,baking
powder and eggs, stirring, until combined.
Stir in chocolate.
3.Dividemixtureamongpreparedholes.
Bake,inoven,about15minutesoruntil
cooked through. Stand in pan 5 minutes,
turn onto wire rack to cool.
Note:Use1leveltablespoonofmixtureper
muffin hole.
Recipes
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