GMA Recipe: Fudge Fondue

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Fudge Fondue
From chef and author, Sherry Yard
December 25, 2003

If you're a fan of chocolate desserts, you'll fall in love with Sherry Yard's latest creations. Yard, the executive pastry chef at Wolfgang Puck's Spago at Beverly Hills, shared some of her most amazing chocolate dessert recipes with Good Morning America.

The following collection of Yard's recipes come from her new book, The Secrets of Baking. The recipe book is packed with everything from chocolate ganache to fudge fondue.

Sherry made a bunch of her recipes on GMA. They include Master Ganache, Campton Place Hot Chocolate, Chocolate Whipped Cream, Fudge Fondue, Chocolate Short Dough and Truffles.

All recipes are exerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard © 2003, Houghton Mifflin Co.

Yard's chocolaty version the traditional fondue is perfect for dipping pieces of fruit, cubes of cake, or cookies. She says the dessert is especially nice for romantic meetings.

Ingredients

Candy thermometer

Fondue pot or serving dish

Skewers

8 ounces bittersweet chocolate

1/2 cup sweetened condensed milk

1/2 cup whole milk

1/2 teaspoon finely chopped orange zest

Directions

1. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place it in a medium heatproof bowl.

2. Bring the milks to a boil in a small saucepan over medium heat. Pour over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Stir until all the chocolate is melted, about 2 minutes.

3. When the chocolate has melted, insert a thermometer. When the temperature reaches 98°F, add the orange zest and stir to incorporate. Serve the fondue immediately or let it cool, cover it with plastic wrap, and store it at room temperature overnight. To reheat, place a bowl of fondue over a saucepan half full of simmering water, creating a double boiler, and stir continuously until melted, about 5 minutes. Do not let the temperature exceed 100°F when reheating, or the ganache can break. The fondue will also keep for up to 2 weeks in the refrigerator.

Yield: 1 2/3 cups, serving 6.

Some of Yard's favorite fruits to dip include:

Crisp fresh apple wedges
Dehydrated apple chips
Juicy pear wedges
Bananas
Fresh cherries

Dried cherries: Combine 1/4 cup dried cherries, 1/4 cup port, and 1/4 teaspoon freshly ground black pepper in a small saucepan. Bring to a boil, then turn off the heat. Cool and let the cherries absorb the liquor. Spear them with skewers.

Raisins: Combine 1/4 cup raisins with 1/4 cup fresh lemon juice or white wine and 1 teaspoon fresh lemon juice in a small saucepan and bring to a boil. Turn off the heat and let the raisins cool. Spear them with skewers.

Variations

Infuse the milk with your favorite spice, then strain. Yard's favorite combination is a star anise pod, a 2-inch cinnamon stick, and 1/4 teaspoon ground cinnamon.

Spike the milk with 2 tablespoons rum, Grand Marnier, or Poire William.

Recipes exerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard © 2003, Houghton Mifflin Co.