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FO: Double Chocolate Fondue

Source of Recipe

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FO: Double Chocolate Fondue

Taste of Home October/November 2008
Reviews rate this recipe 4.5 of 5 stars.
Yield: 1-1/3 cups. (9 servings)

Thick, rich and luscious, this yummy dip won’t last long. “You can also use pretzel sticks as dippers. I eat spoonfuls right out of the refrigerator!” —Cindy Stetzer, Alliance, Ohio

Ingredients:
• 1 cup sugar
• 2 cans (5 ounces each) evaporated milk, divided
• 1/2 cup baking cocoa
• 4 ounces unsweetened chocolate, chopped
• 2 tablespoons butter
• 1 teaspoon vanilla extract
•
• Cubed pound cake and assorted fresh fruit

Directions:
1. In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.

2. In a small bowl, whisk cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.

3. Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake and fruit.

1/4 cup (calculated without cake and fruit) equals 226 calories, 12 g fat (7 g saturated fat), 17 mg cholesterol, 51 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.