Chocolate Fondue
Mom accompanying me on violin. I have no idea who the kid in the apron is, but watching me saw away on a fiddle looks like a pretty crap playdate if you ask me.
Mom had some hippie mama tendencies, or maybe it was just the 70s. I remember her trying to sneak wheat germ into our mac & cheese and my sister and I being SUPER JAZZED about coffee flavored Dannon yogurt as a treat. We had a family tie dye session in the backyard where we created some fabric to reupholster the daybed in our breakfast room. (Boho chic before its time.) And, our peanut butter always required a lot of stirring. (This is something I hated! My best friend didn’t have to stir her JIFF. And, she had Cool Ranch Doritos!)
But, when Mom would go for it, she would GO FOR IT. Like the Chocolate Fondue recipe I’m giving you today. Nothing healthy about it! As I mentioned in another post, Mom was a gifted piano teacher. She taught a bunch of my peers. They would have to take Bus 50 home with me from school (I’m still talking about that bus in therapy) and sit in our living room doing homework until it was their lesson time. Music was a constant in our house. I know those Mozart Minuets backwards and forwards! At night, Mom would practice her piano after she put us to bed. I remember some of the music being quite stirring and not relaxing, but that’s probably why I love listening to piano music while I work now.
Mom had student recitals a few times a year and you could always count on her to make Chocolate Fondue. She later made it for my Senior Thesis gallery opening at RISD. It’s a fun crowd pleaser! Admittedly, this recipe isn’t the best for COVID times with all of the potential double dipping, but perhaps you and your loved ones (READ: pod who you are sick of) can enjoy it?!
CHOCOLATE FONDUE
This is meant to be done in a crock pot, but I assume it could be done on the stove on lowest heat, or perhaps even in the microwave on the lowest setting, watching carefully (chocolate burns easily).
Sarah’s note: You might as well make extra because you can freeze it! We usually had some in our freezer and I would gleefully eat a spoonful from time to time.
6 (1 oz) squares unsweetened chocolate
1 ½ c. sugar
1 c. light cream (Frankly, this surprises me as Mom was all about heavy cream. I say use either!)
⅛ tsp. Salt
3 Tbsp. Kahlua or coffee liqueur
Pound cake cut into bite sized chunks
Marshmallows
Fruits, such as bananas, strawberries, apples & pineapple
Place chocolate in crock pot, cover and heat on low until melted (about 30 min.) or melt on 50% power in microwave. Stir in sugar, cream, butter, and salt. Cook in crock pot on high, stirring constantly for about 10 minutes or until blended. Add Kahlua. Keep warm.
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