Classic Chocolate Fondue

by Charles Moffat

Servings: 1 batch

INGREDIENTS

1/2 cup sugar
1/4 cup unsweetened Dutch process cocoa
1 tbsp. cornstarch
3/4 cup skim milk
1 tbsp. Fleischmann's Lower Fat Margarine
1 tsp. orange extract

INSTRUCTIONS

In a small saucepan, whisk sugar, cocoa and cornstarch. Whisk in milk until well blended. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in margarine and extract. Transfer to a fondue pot, crockpot or small casserole with a warming plate.

CHEF COMMENTS

Serving Ideas : Fruit, angel food cake, pound cake, marshmallow.

I used almond extract in place of the orange. A bit of amaretto or Kahlua would also be nice.

Tagged: chocolatefondue, dipsspreads add tags

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