Chocolate Fondue

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I ,add this recipe with the powdered sugar, cocoa and butter because I couldn't find bittersweet bars. It turned out horrible. It was all grainy and lumpy and greasy. I'm not sure what I did wrong, but now I have alot left over and not sure how to fixit. At suggestions?

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We made it without the liqueur and it was great! We didn't have a fondue pot either and it stayed warm and melted.

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It was a simple and delicious recipe, once I realized the chocolate quantity should be 3.5 ounces *TOTAL*, not per bar. So, the first time through was a disaster. Second time, worked like a charm.

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YUM!! We used Callebaut semisweet callets (small discs that I found at Whole Foods, added Frangelico, and made it in a fondue pot. Absolutely perfect. We tried earlier with 72% dark chocolate and it was much too rich for us.

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Our family Christmas meal theme for 2010 is French Foods and we all love fondu with cakes & fruit. I modified this recipe using 10 TBS cocoa, 10 TBS powered sugar with 3 TBS butter replacing the bittersweet chocolate. Amaretto liqueur adds softness to the strong chocolate mixture. Tripling the recipe will serve a dozen people.

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This recipe worked well for me when I made a couple of chages. It worked better with a double boiler and adding a pinch of salt. I did add amaretto for flavor and would have used almond flavoring if I wasn't adding alcohol. Never had the bitterness or lack of flavor some reviews mentioned and had no problem with consistency.

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I'm not a very good cook... so I try to stick with "easy" recipes. This became a disaster for me. I tried to sweeten the mixture. Mistake! I may try it again with semi-sweet or milk chocolate.

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This recipe was very good, but not as easy as I thought. I prefer just buying ready made chocolate. The simplist one I found is a liquid one I bought online.

I found it on Gourmetnut.

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This was a huge hit at a party I brought this to. Everyone loved it and it was so, so easy.

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The recipe came out too thick and rich. Recommend using less chocolate and more cream.