In Honor of National Chocolate Covered Anything Day

Chocolate fondue

Well it’s National Chocolate Covered Anything Day and to celebrate properly, why not to a great chocolate fondue, allowing your to really explore the outer reaches of chocolate-covered possibilities. This recipe has rum or Grand Marnier plus orange zest but you can omit the booze and the zest and make a pretty stellar chocolate fondue too. Now if fondue just isn’t your style, I’ve decided to share my favorite recipe for Chocolate Peanut Butter Pie with y’all. Use the best possible ingredients, like fresh peanut butter and high quality chocolate and you’ll be very pleasantly surprised with just how good a pie can be. It’s a really easy recipe too and that’s always nice.

Chocolate Rum Fondue

You can dip just about anything into this silky chocolate fondue. Strawberries are the go-to choice but oh-so done to the hilt (don’t you think?). Try gouda, blueberries, pineapple, dried apricots, banana, nuts, you name it and you’ll really be making the most of this oh-so-important holiday!

*Note, you’re going to need a stable fondue pot (or something porcelain or enameled with a handle) and a stand and candle to keep your fondue warm. It’s a good idea to have your cuts up, washed and dried pieces of whatever already prepped and those fondue forks or tongs all ready to go first. Ready? Here we go…

8 ounces High quality bittersweet chocolate
1 cup heavy cream
zest of one orange, left in large pieces (try using a mandoline slicer)
1 tablespoon rum or Grand Marnier

1. Place cream and zest into a small pot. Place chocolate in medium bowl. Heat cream until scalded, meaning it’s going to rise and just about boil over. Pull it off the moment that happens and pout the hot cream into chocolate bowl. Let sit for 1 minute and pick out the zest. Wait another 2 minutes then stir to combine well. Add rum and stir. Place in a fondue pot over a candle to keep warm.

Chocolate Peanut Butter Pie

1 ½ C. graham cracker crumbs
1 T. salted butter
4 T. maple syrup

1 (8 ounce) package cream cheese, softened
2/3 C. organic sugar
½ C. peanut butter (high quality, your pref on smooth or chunky)
1 tsp. vanilla
2 T. maple syrup

Chocolate Ganache:

8 oz. quality semi-sweet chocolate, finely chopped
1 C. plain half and half or whole milk

1. Preheat oven to 350F. Lightly grease 9” pie pan. Mix graham cracker crumbs, butter and maple syrup. If you can’t find graham cracker crumbs, just buy the crackers and mix about half a box’s worth in your food processor. A few pulses out to do it. Combine ingredients and press into pie pan.

2. Puree filling ingredients in a food processor until very smooth, and pour into pie crust. Bake for 20 minutes. Allow to cool for 20-30-minutes.

3. When your pie has cooled, you can start assembling your ganache. Heat your half or milk until almost boiling. Pour over chocolate, let sit 1-2 minutes. Whisk until smooth.

4. Pour ganache over cooled pie, refrigerate overnight or for about 6 hours. Enjoy with a glass of milk!

Happy Eating and remember to take time to taste the chocolate!

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