I don’t have kids of my own yet. 😦 Trust me, it’s one of those things that make me cry myself to sleep at night. Nevertheless, I find it a pleasure to cook for those younger than me, so thank goodness I still have one college-age sibling to please with any number of homemade treats. Throw in the fact that her classmates often come to the house, making the long trek from Makati to Muntinlupa because our house has all the space they can use for projects and practices, I certainly have a lot of fun cooking. 😀
Last Sunday gave me an opportunity to feed the crowd again. This time, knowing that they were still stuffed from all those Christmas cookies from last season, I decided to make their post-lunch dessert a bit more special by whipping up a chocolate fondue. Now, I don’t have a fondue set, so dessert became something of a di pronto mangia (eat ASAP) affair, but my sister and her friends enjoyed it a lot. Add the fact that some of the dippers – particularly the mocha-chip rum cake – were fresh-baked, and it was certainly a treat for the college crowd.
- 1/2 cup semi-sweet chocolate chips
- 1 50-gram Meiji Black chocolate bar or any dark chocolate bar with between 40% to 60% cocoa solids, broken up
- 1/2 cup low-fat [not skimmed!] milk
Put all the ingredients in a heavy-bottomed saucepan. (I used an enamel one here.) Cook whilst continuously stirring over medium heat until the chocolates are all melted down and smooth. Bring to a boil, then remove from the heat. Pour into a serving bowl.
If you have a fondue pot, you can actually prepare this at the table.
The fondue goes well with a number of sweet – and even salty – dippers, the selection for which may include but not be exclusively limited to:
- homemade or store-bought cake cut into manageable chunks;
- ivory-fleshed latundan bananas cut into chunks;
- fresh, ripe strawberries;
- jumbo marshmallows;
- plain salted potato chips;
- plain salted tortilla chips;
- homemade or store-bought biscotti;
- dried mango strips;
- dried apple chips.
To be fair, with this sort of dessert, the only thing that will limit you is your own imagination. 😉
Incidentally, if you find yourself with leftover molten chocolate after this, don’t despair. Just chuck it into the fridge to chill overnight; it will be lovely, chewy, and spreadable come morning. Use it to top toasted raisin bread or pane al cioccolato for what I refer to as tartines de noir – open-faced chocolate sandwiches! 😀