RECIPE: White Chocolate Pumpkin Fondue
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For pumpkin season, treat everyone to this White Chocolate Pumpkin Pie Chocolate Fondue from The Melting Pot, with a few modifications from THE NIBBLE.
Why not make it this weekend? Don’t like to cook? Find the nearest Melting Pot. > A year of fondue holidays. Ingredients For The Fondue *Bacardi 151 is a brand of highly alcoholic rum, named for its alcohol proof level of 151 (75.5% alcohol by volume or A.B.V.). This is about double the alcohol of conventional rum (35%–40% A.B.V.). You can substitute a liqueur instead; see Step 3 below. |
 [1] White chocolate pumpkin fondue, garnished with white chocolate shavings. Photo courtesy The Melting Pot.
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Preparation
1. PLACE the chocolate and cream in the top of a double boiler pot over medium heat, stirring constantly so as not to scorch the chocolate. Alternatively, melt in the microwave in 45 second increments, stirring after each one. 2. POUR the melted chocolate into a fondue pot. Add the pumpkin purée, blending gently. Taste and add more pumpkin if you like. 3. ADD the rum to the pot and light with a long match or fireplace lighter. As the rum burns away, carefully stir the mixture together. If you don’t want to purchase 151 rum or flambé, stir the equivalent amount of orange liqueur into the melted chocolate and blend. 4. SPRINKLE the nutmeg into the pot and gently fold in. The Melting Pot garnishes the top of the fondue with chopped graham crackers, but we prefer to use the graham crackers as dippers. Konrad Egli, a Swiss chef and restaurateur (nicknamed Konni), invented chocolate fondue in the 1960s at his midtown Manhattan restaurant, Chalet Suisse. Egli created chocolate fondue as a promotion for the Swiss chocolate bar Toblerone, which was introduced to the U.S. at the 1964 World’s Fair in New York. The company wanted to expand the knowledge of their chocolate, and after some consideration, Egli hit on the idea of using it to make something equally new and exciting: a sweet fondue. It was on the menu by 1966. It caught on like wildfire [source]. It was not his first fondue innovation: Egli had previously introduced fondue bourguignonne (beef fondue) at the restaurant, in 1956. His original recipe included creamy Swiss Toblerone chocolate and kirsch, a German cherry brandy. Here’s close to the original recipe. Earlier references, starting in the 1930s, refer to types of chocolate mousse or chocolate cake as “chocolate fondue.” But since “fondue” is French for “melted,” the only true chocolate fondue is the pot of melted chocolate created by Egli, from those Toblerone bars. |
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