Amarula Chocolate Fondue

    (24)
    30 min

    Chocolate fondue with a twist - this classic is infused with Amarula liqueur from South Africa. Serve with fresh fruits and biscuits and your guests will be infinitely impressed.


    21 people made this

    Ingredients
    Serves: 24 

    • 120ml double cream
    • 125ml Amarula liqueur
    • 340g plain chocolate, chopped
    • 1 dash vanilla extract

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Pour the double cream and Amarula liqueur into a fondue pot; cook and stir over medium-low heat until the mixture boils. Continue to stir while adding the chocolate. Reduce heat to low, and stir until the chocolate melts and blends completely with the cream mixture. Stir in the vanilla. Take care not to overheat the mixture. To serve, reduce heat to lowest setting.
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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (16)

    by
    38

    Do you have to add the liquor cause it sounds so good i want to give it to my kids!  -  12 Apr 2008  (Review from Allrecipes US | Canada)

    by
    32

    I apologize to the submitter for not using the Amarula liqueur as she or he intended in the recipe. I'm sure it's wonderful, but since I wanted to make this at the spur of the moment, I needed a hasty substitute so I just used hot, brewed coffee. It was delicious, even without this exotic liqueur and I'm sure it would have been as good or better had I used it. Since chocolate is the star of the show in chocolate fondue, I used a fine quality bittersweet chocolate rather than the chocolate chips. This is rich, smooth, and creamy, though I increased the amount of cream a bit, while reducing the amount of liqueur (again, I used strong, brewed coffee). I found that scaling this to 6 servings was more than enough for hubby and me, and the leftover fondue was perfect for chocolate covered strawberries!  -  15 Feb 2009  (Review from Allrecipes US | Canada)

    by
    17

    Really good. You could play with other liqueurs such as kahlua, gran marnier, cassis, Irish cream, etc. You may have to lessen the volume though.  -  06 Aug 2008  (Review from Allrecipes US | Canada)

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