| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce03 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Bittersweet chocolate; chopped |
| 1/4 |
c |
Heavy cream |
| 1/4 |
c |
Grand Marnier |
|
|
=== FOR DIPPING === |
| 1 |
c |
Raspberries |
| 1 |
c |
Strawberries |
| 1/2 |
c |
Small marshmallows |
| 1 |
c |
Pound-cake; cut into cubes |
| 1 |
|
Banana; sliced |
| 1 |
|
Apple; sliced |
| 8 |
|
Mint sprigs |
INSTRUCTIONS
In a small saucepan heat cream and Grand Marnier to a boil. Place
chocolate in a fondue pot or top of a double broiler. Pour cream
mixture over chocolate and heat over low heat, stirring constantly,
until smooth. Arrange fruits on a pretty platter, garnished with mint
sprigs. Place pot of chocolate over a small candle or alcohol burner
and adjust so heat is very low. Use long forks to dip fruits and
sweets into chocolate. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2143 broadcast 04-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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