Chocolate - Chambord Fondue with Cream Puffs - The last decadent dessert of the year!

Yeah!  It was another fun day on set with Dao Vu and Shawn Tempesta from the Vegas Morning Blend yesterday.  They totally rock and always make me feel right at home.

www.vegasmorningblend.com/videos/112277929.html 

Here's my ultra yummy, ultra simple recipe for anyone to make at home.  I try to keep the recipes simple, cost conscious and delicious to eat.  

Above picture.  Just a fun way to present your cream puffs to your guests.  After all the skewers and puffs are gone...they can eat a handful of whatever tasty candies you put inside.  I just happen to LOVE peanut M&M's, AND they are big and take up more space, so I don't have to buy as much candy.

Here's the chocolate looking smooth, shiny and creamy.  Don't over heat it or it'll break.  Keep it on a double boiler and don't let the water boil underneath.

 

On set...all ready for my segment.

If you don't want to use candy, you can also you pebbles to hold the skewers in place.

 Love these peeps!  Mama Silver, Annie, Dao, Shawn and Steph!  Thanks everyone for a great show!

Here's the recipe!

Chocolate - Chambord Fondue

With Cream Puffs

Recipe courtesy of Doreen Fang

Chocolate – Chambord Fondue

Serves 4-6

1/3 cup            heavy whipping cream

8 ounces         bittersweet or semisweet chocolate, chopped.  (Or you can buy chips)

3 Tbsp             Chambord or other raspberry liqueur, divided

30                    mini cream puffs (you can purchase these pre-made)

Bring a small pot of water to a boil and reduce to a simmer.  Pour chocolate chunks/chips into a metal bowl that can sit over the pot of boiling water.  Bring cream to a simmer in a heavy small saucepan.  Put the bowl of chocolate over the simmering water and pour the heavy cream over the chocolate chunks/chips, whisk until all the chocolate is melted.  Once the chocolate is melted, add 1 tablespoon of the Chambord and continue to whisk till fully incorporated. Whisk in the remaining 2 tablespoons of Chambord on tablespoon at a time, while whisking.    

Transfer the Chocolate – Chambord fondue to a fondue pot.  Place over a candle or a canned heat burner on low.  Serve with cream puffs for dipping.

Note:  Do not allow the fondue to simmer once all the liqueur has been added.