Chocolate Fondue, ala Michael Chiarello (http://www.foodnetwork.com/recipes/michael-chiarello/chocolate-fondue-recipe.html) is such a delicious and versatile dessert. We entertain quite a bit and this dessert accomodates people on all sorts of diets and observing dietary restrictions. Eat the fruit and/or poundcake by itself. Dunk it in the chocolate fondue. Or do both. Highly recommended. If, perchance, you have some of the chocolate fondue left over at the end of the evening, fear not. That is where the Chocolate-Apricot-Coconut Balls come in.
- About 1 cup leftover chocolate fondue sauce
- 1 T. cream
- 1/2 cup candied orange peel (homemade is best)
- 1/2 cup dried apricots
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- small amount granulated sugar
Heat the sauce on very low heat or in a microwave until liquid. You may need to whisk in a T. of cream to smooth out the sauce.
In a processor, put the orange peel, apricots, coconut, and walnuts. Process until finely chopped. You may need to add a teaspoon or so of granulated sugar to help chop up the fruit.
Stir into the chocolate fondue sauce. Use a cookie scooper to place small balls on a wax paper lined cookie tray. Cover and chill several hours until firm. Enjoy!!!
Makes about 24.