Fresh Strawberries w/ Hot Fudge Sauce

Although, this is a fruit we can buy all year-round, strawberries are synonymous with summer. In the 1960’s, the chocolate fondue was invented by Konrad Egli of the Swiss Chalet Restaurant in the USA. He came up with the idea as a way to encourage customers to buy dessert. This idea has since faded into the background of the dessert scene but doesn’t mean its not fair game for an update.

For anyone who is a chocoholic, there are just so many sweet things up can dip into chocolate sauce from fruit to chunks of cake or cookies.

Individual desserts add such a elegant, personal touch. These little ceramic, ‘amuse busch’ dishes are normally used for a small delicacy that is served to let you experience a taste of what is coming in the main course. In this case, its a little something to have after dinner.

If you are interested in getting a few of these ‘spoons’, I found them at a T&T Supermarket for about $1.85 each. So cute, inexpensive & a must have for a special occasion.

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Fresh Strawberries w/ Hot Fudge Sauce
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Servings
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Rating: 5
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Instructions
  1. Place the chocolate in a medium-sized heatproof bowl & set aside.
  2. In a saucepan, combine the cream, milk, sugar & butter; place over medium heat & bring JUST to a simmer, stirring often.
  3. Remove from heat & pour immediately over chocolate. Let stand until the chocolate has melted, then stir gently until smooth.
  4. Whisk in vanilla & the liqueur (if using). Place some of the hot fudge sauce in each of the ceramic amuse busch dishes & top with a fresh strawberry.

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