Chocolate Fondue Sweet Surprise
ready in 35 min.
- For Waffles
- 3 large eggs (separated)
- ¾ cup milk
- ½ cup unsalted butter (melted and cooled)
- ¾ cup Sour cream
- 1 ½ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons Baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- For Chocolate and Fruit Fondue
- 1 ½ cups Chocolate couverture (chopped)
- ¾ cup whipping cream
- 2 cups mixed Fruit (such as strawberries; pineapple, apples, etc.)
1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Lid
Preheat waffle iron or pan.
In a large bowl, beat the egg whites until stiff peaks form. Set aside.
In a large bowl, beat the egg yolks with a whisk. Beat in the milk, butter and sour cream. In a separate bowl or over a sheet of waxed paper, sift the dry ingredients together. Add the dry ingredients to the wet ingredients and beat until just blended. Using a rubber spatula, gently fold in the egg whites.
Coat the hot waffle iron with non-stick cooking spray. Pour batter into each waffle mold. Cook waffles according to manufacturer's instructions until cooked through and golden brown, approximately 3 to 4 minutes. Repeat process until all the batter is gone.
While the waffle is still hot, press the waffle into a 6 ounce pyrex bowl or any small dish of similar size. As the waffle cools it will take on the shape of the bowl.
For Chocolate and Fruit Fondue:
Melt the chocolate and cream together in a fondue pot and place on a fondue burner to keep warm.
Arrange fruit on serving platter.
Dust waffles with confectioners' sugar. Place a scoop of ice cream in the center of each waffle bowl. Using fondue forks, dip fruit in warm chocolate and garnish with chopped nuts, orange zest, crystallized ginger, etc.