Orange - Chocolate Fondue


1/2 lb bittersweet chocolate (finely chopped)
1/2 cup whipping cream
2 teaspoons grated orange peel
4 tablespoons Grand Marnier or any other orange liqueur

Pound cake or Angel cake pieces (or both)

Assorted fresh fruit pieces (tangerine, orange, banana, strawberries, kiwi fruit etc.) 

Assorted dried fruit pieces (apricot, figs etc.)


  • In a heavy medium size saucepan bring whipping cream and orange peel to boil.
  • Place chopped chocolate in fondue pot and pour hot cream mixture over chocolate. Stir over low heat until chocolate is melted, add 2 tablespoons Grand Marnier.
  • Remove fondue from heat and blend in  remaining 2 tablespoons Grand Marnier. Whisk until mixture is smooth.
  • Place fondue over low heat and serve with pound or angel cake pieces, fresh and dried fruits.

Makes 4 servings.

Real Cooking

Did You Know?
Grand Marnier is a 40% alcohol (80 proof)liqueur blend of true cognacs and distilled essence of bitter orange created in 1880 by Alexandre Marnier-Lapostolle. It is produced in several varieties, most of which can be consumed "neat" as a digestif and can be used in mixed drinks and desserts. In France this kind of use is the most popular especially with the Crêpes Suzette and "crêpes au Grand Marnier".

Angel Food Cake
Angel food cake is a type of cake that became popular in the U.S. in the late 19th century. It is sometimes referred to as Angel Cake and named because of its airy lightness is said to be the "food of the angels.

It requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. This — and the lack of fat causes angel food cake to have a very light texture and taste.