Dark Chocolate and Vanilla Fondue

Dark Chocolate and Vanilla Fondue

Wether your sweetheart prefers the flavor of rich dark chocolate or creamy vanilla, this easy at-home fondue is the perfect way to say "I love you." Pair with heart-shaped strawberries for an extra special touch!

YIELDS

8 servings

INGREDIENTS

Heart-Shaped Strawberries

  • 1 quart strawberries

Chocolate Fondue

  • 1 cup skim milk
  • 1 ounce (1 square) bittersweet chocolate, chopped
  • 1/4 cup dark chocolate chips
  • 2 packets Born Sweet Zing™ Organic Stevia Sweetener - Zero Calories
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon pure vanilla extract

Vanilla Fondue

  • 3/4 cup skim milk
  • 3/4 cup white chocolate chips
  • 2 packets Born Sweet Zing™ Organic Stevia Sweetener - Zero Calories
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract

INSTRUCTIONS

Heart-Shaped Strawberries

Wash and remove leaves from strawberries. Cut each berry in half lengthwise. Place berry cut side down on a cutting board. Press heart-shaped cutter through the berry half. Store in a bowl in refrigerator to chill while preparing fondue.

Chocolate Fondue

In a heavy bottomed saucepan over medium-low heat, heat milk until warm. Do not boil. Add chocolates to warmed milk; stir until the chocolate has melted. Stir in Born Sweet ZingTM.

In a small bowl, stir together cornstarch and water. Stir into milk mixture. Remove from heat when mixture begins to thicken.

Stir in vanilla. Serve warm.

Vanilla Fondue

In a heavy bottomed saucepan over medium-low heat, heat milk until warm. Do not boil. Add white chocolate chips to warmed milk; stir until chocolate has melted. Stir in Born Sweet ZingTM.

In a small bowl, stir together cornstarch and water. Stir into milk mixture. Remove from heat when mixture begins to thicken.

Stir in vanilla. Serve warm.

To Serve:
Skewer strawberry and dip into fondue.

CHEF'S TIP

If making ahead of time, store in the refrigerator. Reheat over low heat and whisk until warm and smooth.