Articles tagged #FONDUE-FOUNTAIN-RECIPES
Articles tagged
#FONDUE-FOUNTAIN-RECIPES

Lemon White Chocolate Ice Cream with Strawberries

Cool down with homemade Sephra ice cream!

Ingredients

  • 6 cups half-and-half
  • 1 cup sugar
  • Zest of 2 lemons, minced
  • ¾ cup lemon juice
  • ½ cup Sephra White Chocolate chips
  • 1½ cup strawberries, diced small
 

Preparation

Combine half-and-half, sugar, and lemon zest in a medium saucepan. Simmer until the sugar is dissolved. Pour 2 cups of half-and-half mixture over the chocolate to melt it and stir until smooth. Add chocolate mixture to the remaining half-and-half mixture. Refrigerate at least 4 hours for texture. Strain through fine mesh strainer. Process in an ice cream maker according to the manufacturer instructions. Add lemon juice within the first 5 minutes. When finished mixing, fold in strawberries and place in freezer to harden.

Lucky Charms Shamrocks

Let your little leprechauns help with this one!

Ingredients

  • 6 cups Lucky Charms cereal
  • 4 cups of mini marshmallows
  • (or one 10-oz. package of regular)
  • 1 cup Sephra Belgian Milk Chocolate chips
  • 3 Tbsp. butter or margarine
  • Green food coloring

Preparation

Melt the marshmallows and butter in a saucepan, stirring constantly over medium heat. Once marshmallows are completely melted, add the green food coloring and stir until evenly colored. Remove from heat.Add Lucky Charms cereal and chocolate chips, stirring constantly to evenly coat with marshmallow mixture. Cover clean hands with butter or cooking spray and shape cereal mix into 4-leaf clover molds. Serve to your lucky guests!

Macadamia Nut Clusters

Go nuts for dads and grads!

Ingredients

  • 2 cups macadamia nuts
  • 2 cups Sephra Premium Milk Chocolate chips
  • ½ cup shredded coconut (optional)
 

Preparation

Simply melt the chocolate in the microwave on half-power, stirring occasionally. Add nuts and stir until completely coated. Top with coconut if desired. Some Twists: Stir coconut into chocolate instead of using as topping (increase quantity of coconut and chocolate used).Lightly toast nuts and coconut in the oven at 350°F before adding to chocolate.Substitute macadamias with Dad’s favorite type of nut.

Mini Lava Cakes

Warm, molten chocolate oozes from this dangerously rich dessert.

Ingredients

  • 1½ cups Sephra Premium Milk Chocolate chips
  • ½ pound unsalted butter
  • 6 whole eggs
  • 1½ cups sugar
  • ½ cup flour
  • 2 tablespoons cocoa powder
 

Preparation

Preheat oven to 400°F. Coat 12-15 medium-size muffin tins with cooking spray and sprinkle with sugar. Tap tins to remove excess sugar. Set aside.Melt butter over stove. Remove from heat and add chocolate chips, whisking until completely melted. If chocolate needs further melting, stir constantly over a low heat. In a large bowl whisk together remaining ingredients until just blended. Slowly mix the melted chocolate into the egg mixture until combined. Fill muffin tins with approx. ⅓ cup batter. Bake 10-12 minutes or until cake tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately. Yield: 12 servings A Tip: Serve with your favorite ice cream!

Passionfruit Truffles

Deep, dark chocolate intensified by exotic passionfruit.

Ingredients

  • 3/4 cup heavy cream
  • 1/2 tsp vanilla
  • 5 cups Sephra Belgian Dark Chocolate, divided
  • 1/4 cup passionfruit juice concentrate, thawed
  • 1/2 cup toasted coconut (desiccated or finely chopped)
 

Preparation

In a small saucepan, scald the cream and then add vanilla. Pour cream mixture over 3 cups of chocolate chips. Let chocolate sit one minute and then stir till smooth. Add juice concentrate and stir again. Pour chocolate mixture into a shallow pan and refrigerate until firm. Shape chocolate filling into balls. Arrange on a wax paper lined baking sheet and return to refrigerator to reset until firm and cold. Melt remaining 2 cups of chocolate in small bowl. Drop chocolate balls into melted chocolate to coat evenly. Allow excess chocolate to drip off and return coated ball to baking sheet. Sprinkle tops with toasted coconut and place back in refrigerator to set. Yield: 2-3 dozen

Peanut Butter Bars

Get a glass of milk ready for these unbelievably rich bars.

Ingredients

Bars
  • 1 1/2 cups brown sugar, packed
  • 2/3 cup peanut butter (crunchy or creamy)
  • 1/2 cup shortening
  • 1/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup Sephra Belgian Milk Chocolate chips
Frosting
  • 1/3 cup peanut butter
  • 2 tablespoons margarine
  • 2 cups powdered sugar
  • 3 tablespoons milk
 

Preparation

Bars Preheat oven to 350°F. Cream together sugar, peanut butter, and shortening in a large mixing bowl. Add milk, eggs, and vanilla and mix again. Slowly incorporate dry ingredients until thoroughly mixed. Spread evenly in greased 9x13 glass pan. Bake for 30 minutes. Do not over bake. While bars are still warm, sprinkle chocolate chips on top, spreading them into a thin, even layer as they melt. Refrigerate until chocolate is hardened. Frosting Combine all ingredients in mixing bowl until smooth. Spread layer of frosting over hardened chocolate. Top with grated Sephra chocolate if desired. Yield: 16 bars

Peanut Butter Fondue

I created this recipe for a girls night party. We did a peanut butter and chocolate theme so all of the ladies brought chocolate dipping items for it. It was a hit!” Janae (contest winner)

Ingredients

  • 3 lbs cream cheese (room temp)
  • 3 cups sugar
  • 4 cups creamy peanut butter
  • 1/2 teaspoon salt
  • 2 cups milk
 

Preparation

In a mixer, combine cream cheese and sugar until smooth. Mix in the peanut butter and salt. Add the milk, 1 cup at a time. Thin with additional milk as needed. Serve fondue at room temperature to avoid changes in consistency. Yield: Makes enough for the largest home fountains.

Pretzel Sparklers

Preparation

Dip rod-shaped pretzel sticks into Sephra White Chocolate. Lay pretzels on wax paper and cover with patriotic sprinkles. Let set in fridge for 10 minutes.

Pumpkin Bread

Sweeten up a fall favorite with the subtle taste of white chocolate!

Ingredients

Pumpkin Bread
  • 6 Tbsp butter, softened
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup pecans
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp baking powder
  • 1/3 cup milk
  White Chocolate Glaze
  • 3/4 cup Sephra White Chocolate chips
  • 1/4 cup heavy whipping cream
  • 2 Tbsp butter, softened
  • 1/2 tsp vanilla
  • 3/4 cup Sephra White Chocolate chips
 

Preparation

Pumpkin Bread Cream the butter and sugars with a mixer on medium speed. Add the eggs and blend well; add the pumpkin puree and blend again. In a small bowl, combine the milk and vanilla. Set aside pecans and chocolate chips and sift remaining ingredients together in a separate container. Add to the butter mixture in three additions, alternating with the milk mixture and mixing after each time. Fold in the chocolate chips and pecans. Pour batter into a 9"x5" loaf pan and bake at 350°F for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Allow to cool slightly before removing from pan. Drizzle with white chocolate glaze. White Chocolate Glaze Melt chocolate with cream in microwave for approx. 30 seconds then stir until smooth. Allow to cool slightly then add butter; stir until completely mixed. Yield: 12 slices

Quick & Crunchy Caramel Corn

(For use in Monster Mix)

Ingredients

  • 1 stick butter
  • 2/3 cup sugar
  • 1/4 cup corn syrup
  • 1/2 tsp vanilla
  • 4 cups popcorn (popped)
 

Preparation

Combine the first three ingredients in a medium saucepan and melt over medium heat, stirring constantly until mixture is caramelized and reaches an amber color or reaches hard-crack stage. Remove mixture from heat and stir in vanilla. Pour over popped popcorn and stir until popcorn is completely coated. (CAUTION! Syrup mixture will be VERY hot. Do not touch!) Spread popcorn on baking sheet and let cool until hardened.

Apricot Syrup

Running syrup in your fountain gives the fondue a unique, translucent look and is perfect for a springtime brunch!

Ingredients

  • 8 cups apricot preserves
  • 2 cups butter-flavored syrup
  • 6 cups light corn syrup
 

Preparation

Simmer all ingredients for about 5 minutes, stirring frequently. Cool for 10 minutes and then blend in blender. Strain and cool to room temperature. (Thin with hot water while fondue is running if necessary). Heat: Off (Heat may cause syrup to thicken.) Makes enough to run through the largest home fountains.

BBQ Sauce

Ingredients

  • 1 can mild chili sauce (#10 can or 7 lb. 3 oz. sauce)
  • ¾ cup molasses
  • ¼ cup soy sauce
  • 1 cup brown sugar
  • 2 garlic cloves, crushed
  • ¼ cup Worcestershire sauce
  • 1 cup honey
  • 12 oz. can orange juice concentrate
  • Pinch of chili flakes
  • 4 chipotle peppers
  • Pinch of salt
  • 1 cup water
  • Hot pepper sauce to taste
 

Preparation

Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 20 minutes. Turn off heat and allow sauce to cool slightly. Blend in small batches in a blender and then strain through a fine-mesh strainer. * For best results, prepare for immediate use in fountain. Refrigerating and reheating the sauce may slightly alter its consistency. Heat: Medium Yield: Makes enough for the largest home fountains.

Caramel Raspberry Fondue

Ingredients

  • 10 cups sugar
  • 1 cup water
  • 2 cups (16 oz.) corn syrup
  • 2 cups (1 pint) heavy whipping cream
  • 2 cubes butter
  • 2 cups raspberry flavoring syrup

Preparation

Combine the sugar, corn syrup, and water in a large saucepan. Stir over high heat until ingredients melt and reach a medium amber color (330°F). Remove from heat and allow bubbles to dissipate. Slowly stir in the cream (CAUTION: Add cream carefully as sugar mixture will be very hot and may bubble or spurt when cream is added.) Add butter and flavoring syrup. Stir until smooth, returning to heat if fondue has thickened. Stir in a small amount of hot water to adjust the fondue’s consistency if needed. To make regular caramel, substitute water in place of the flavoring syrup. If air bubbles become present in fondue, stop the fountain and stir in a small amount of hot water. Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains. A Twist: Experiment with different flavorings (vanilla, hazelnut, etc.)

Carmel Apple Dippers

Ingredients

  • Green apples
  • Melted caramel
  • Melted Sephra White Chocolate

Preparation

Cut apples into wedged slices. Dip each slice halfway into caramel and place on plate. Drizzle with melted white chocolate. A tip: Before slicing, dip apples into boiling water to remove wax and allow caramel to stick better.

Chocolate & Peanut Butter Stud Muffin Minis

Score big with bite-size brownies covered in a creamy peanut butter frosting.

Ingredients

Brownie Bites
  • 6 Tbsp. butter
  • 1 cup Sephra Belgian Milk Chocolate chips, divided
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 3 eggs
  • 1/2 cup flour
  • 1 Tbsp. cocoa powder
Peanut Butter Frosting
  • 1/3 cup chunky peanut butter
  • 2 Tbsp. margarine
  • 2 cups powdered sugar
  • 3 Tbsp. milk
 

Preparation

Brownie Bites Preheat oven to 350°F. Melt the butter in a small saucepan. Remove from heat and add 3/4 cup chocolate chips. Stir until melted and set aside to cool slightly. In a separate bowl, whisk eggs, vanilla, salt, and sugar until just combined. Stir the melted chocolate into the egg mixture. Sift in the flour and cocoa and mix well. Stir remaining chocolate chips into batter. Pour into mini muffin tins sprayed with non-stick cooking spray. Bake for 8-10 minutes or until firm Peanut Butter Frosting Mix all ingredients until smooth. Spread over Stud Muffin Minis. Top with honey roasted peanuts.

Chocolate Almond Scones

A sweet twist on an ol’ Irish favorite.

Chocolate Chip Cookies

Ingredients

  • Blend together:
  • 2 cups butter
  • 2 cups sugar
  • 2 cups brown sugar
  • Add:
  • 4 eggs
  • Mix together:
  • 4 cups flour
  • 5 cups ground oatmeal (measure before grinding)
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • Combine:
  • Slowly mix the dry ingredients into the butter, sugar & egg mixture. Blend with mixer til moist.
  • Fold in:
  • 24 oz. Sephra dark chocolate chips
  • 8 oz. Sephra milk chocolate chips
  • 3 cups chopped nuts (optional). We prefer walnuts, but any kind will do.
 

Preparation

Bake at 375 degrees for 10-12 minutes. We prefer them chewy so I usually take the cookies out when they look slightly underdone and shiny on top. Then once they cool they are chewy, not crispy.

Chocolate Croissant Bread Pudding

Ingredients

  • “This bread pudding was already a family favorite. When I tried it with Sephra chocolate, it was unbelievable! Incredibly rich and worth every calorie.”
  • Customer Recipe Submission
  • Make up to three hours ahead. Cover loosely; keep at room temperature.
  • 2 large croissants (6 oz. total), into 1/2” cubes
  • 1 cup Sephra Belgian Dark Chocolate chips
  • 2 cups heavy whipping cream
  • 1/2 vanilla bean, split lengthwise
  • 4 large egg yolks
  • 1/2 cup sugar
 

Preparation

Preheat oven to 350°F. Arrange croissant cubes on a large baking sheet. Bake about 10 minutes or until golden brown. Remove from oven; cool. Reduce oven to 325°F.Divide chocolate among six 6-oz. ramekins. Top with croissant cubes, dividing equally. Pour cream into heavy, medium saucepan. Scrape seeds from vanilla bean and discard seeds. Add bean to cream. Bring to simmer over medium heat then remove from heat. In a separate bowl, whisk together egg yolks and sugar. Remove vanilla bean from hot cream and gradually whisk cream into egg yolk mixture. Pour mixture over chocolate and croissants, dividing equally. Place ramekins in a deep baking pan. Fill pan with enough water to come halfway up the sides of the ramekins. Bake in water bath for 40 minutes or until set. Remove from water and allow pudding to cool slightly. Serve warm or at room temperature. Drizzle melted Sephra Dark and White chocolate on top before serving, if desired. A Tip: One tsp. of real vanilla extract can be used in place of vanilla bean, if necessary. Yield: 6 servings

Chocolate Easter Egg Nest

Great for kids!

Ingredients

  • 2 cups Sephra Belgian Dark Chocolate chips
  • ½ cup crunchy peanut butter
  • 4 cups chow mein noodles
 

Preparation

Microwave chocolate and peanut butter together in a microwavable bowl until melted, stirring occasionally to prevent scorching. Stir in chow mein noodles until evenly coated. Line muffin tins or small bowls with foil or wax paper. Form mixture into egg nest shapes with the back of a spoon, using the muffin tins or bowls as molds. Allow them to set in the fridge before removing. A Tip: Make nests of various sizes to accomodate anything from jellybeans to Easter eggs

Chocolate-stuffed French Toast

Treat guests of all ages to this Easter brunch delight!

Ingredients

Ganache Filling
  • [Prepare at least 1 hour prior to making French toast.]
  • 2 cups Sephra Belgian Dark Chocolate chips
  • 1 ½ cups cream
Egg Mixture
  • 12 eggs
  • 2 cups half and half
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Pinch of salt
For the French Toast...
  • 8 slices of french bread, about 1 inch thick
 

Preparation

Ganache Filling Bring the cream to a simmer and slowly pour it over the chocolate. Let sit for 1 minute then whisk until smooth. Line a 9x9 baking pan with plastic wrap and pour the filling into the pan. Refrigerate about 1 hour or until set. Remove the filling by lifting the plastic wrap out of the pan and cut it into at least 8 pieces. Any remaining filling can be wrapped and frozen for up to about 2 months. Egg Mixture Whisk all ingredients together in a large bowl and set aside. For the French Toast... Make a slit in each piece of French bread through the crust to form a pocket. Place one slice of chocolate filling into each piece of bread. Place stuffed bread pieces in a 9x13 baking pan and pour the egg mixture over. Let bread soak for 5 minutes on each side. Spray saucepan with non-stick cooking spray and brown French toast in saucepan over medium heat.

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