French Crème Fraîche Fondue
Plan ahead to make this dessert. The crème fraîche needs to be prepared the day before.
INGREDIENTS | SERVES 2
- ½ cup heavy cream
- 8 ounces semisweet chocolate
- 1 tablespoon buttermilk
- 2 tablespoons coffee liqueur
- 2 apples
- 2 teaspoons lemon juice
The day before you plan to serve the fondue, make the crème fraîche. Combine the heavy cream and buttermilk in a bowl, cover, and let sit for 24 hours.
Wash the apples and dry thoroughly. Cut the apples in half, remove the stems and seeds, and cut each apple into 6 to 8 equal wedges. Lightly brush the wedges with lemon juice and refrigerate.
Combine the semisweet chocolate and the crème fraîche in a metal bowl placed on top of a saucepan half-filled with simmering water.
Melt the chocolate on low heat, stirring frequently and making sure that it doesn't boil. Stir in the coffee liqueur.
Transfer the fondue mixture to the fondue pot and set on the burner. Keep warm on low heat.
Serve with the biscotti and apple wedges for dipping.
Chocolate Chip Origins
Massachusetts innkeeper Ruth Wakefield is credited with inventing chocolate chips. In the 1930s, she began serving guests at her Tollhouse Inn cookies made with broken pieces of semisweet chocolate instead of baker's chocolate. The cookies became quite popular, and Nestlé eventually purchased the recipe. In honor of Ruth Wakefield, they named the chocolate chips Toll House Real Chocolate Morsels.