Baileys Irish Cream Fondue

My light chocolate fondue is not an oxymoron!  You can definitely have your chocolate and eat it too, without worrying about excess calories, fat and cholesterol.  My fondue recipe uses 2% evaporated milk rather than heavy cream which is traditionally used.  Slice up your favourite fruit, dried fruit and add some mini marshmallows and you’re ready to dip!   If you want more antioxidants use chocolate with a higher percentage of cocoa. Above 70% cocoa is too bitter for a fondue.  Semi sweet has around 35% cocoa content and suits this recipe well.  You can also experiment with white or milk chocolate, but you may have to add more evaporated milk.

You can add any liqueur of your choice or omit completely.  My favorites include Kahlua, Crème de Menthe, Frangelico or fruit liqueur.  My favorite fruits for dipping include scrumptious strawberries, bananas, pineapple, honeydew and cantaloupe.

If you don’t have a fondue set just serve in a decorative heat proof bowl surrounded by the dipping ingredients.

Leftover fondue can be refrigerated and reheated for the next dipping party.

1. In a small saucepan on the lowest heat, combine chocolate and evaporated milk. Whisk constantly for 3 minutes just until chocolate is melted.

2. Add sugar, corn syrup and Baileys and simmer for 5 minutes on the lowest heat whisking constantly.

3. Place in a bowl or fondue set with ingredients to be dipped.

8 oz semi-sweet chocolate chips
½ cup
2% evaporated milk

1 cup
icing sugar
2 Tbsp.
corn syrup
2 Tbsp. Baileys liqueur
4 cups
combined sliced fruits, dried fruits, mini marshmallows

Nutritional Analysis per Serving (fondue only)
Calories 240
Protein 2 g
Total Fat 9 g
Saturated Fat 6 g
Carbohydrates 40 g
Cholesterol 5 mg
Fibre 2 g

Cook Time: 10 minutes