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Chocolate Orange Fondue
15 min
Serves 4:
Chocolate sauce:
- 1½ oz 70% dark chocolate
- 3 Tbsp. water
- 2 tsp. Grand Marnier® Cordon Rouge liqueur
Orange brochettes:
- 4 oranges
- 5 oz orange juice
- ½ cup sugar
- 1 oz Grand Marnier® Cordon Rouge liqueur
- 8 wooden skewers
- Melt the chocolate in a double boiler, add the water and liqueur and stir to combine. Serve warm.
Using a vegetable peeler, cut the orange peel into strips.
Blanch the strips in a large saucepan of boiling water for 5 min, then drain.
Bring the orange juice and sugar to the boil. Add the strips of orange peel and simmer for 10 min. Add the liqueur, let cool and strain. Roll up the strips of orange peel and affix three to each skewer.
Dip the orange peel brochettes into the chocolate sauce.
Chef's tip
Generously dipping these orange brochettes in the chocolate will create a highly convivial ritual to be enjoyed over coffee.
