Chocolate Fondue Recipe
with Homemade Shortbread
The shortbread is a very old recipe, perfect with the rich fondue.
"Chocolate Fondue Recipe with Shortbread" - Strange how just the right combination of things makes all the difference…! That’s the case with this old world shortbread recipe and the combination of chocolates in the fondue.
You can have some fun with the brand of chocolate. Using Green&Blacks, Galler, Valrhona, Lindt, Ghirardelli, (or so many others) you'll get dessert bragging rights for sure. Don't go nuts - but don't go cheapy cheap either. There's nothing like good chocolate! (and there's nothing like bad, either....)
Time to get a half sheet pan or two. It’s the insulation factor we’re after. Sheet pans have air sandwiched bottoms, metal sealed over metal with air trapped inside. This acts as the perfect insulator for most baking by preventing burning, which is a must do with shortbread. You can get half sheet pans at most home shopping clubs, online and other places. Remember, you want the “half” pan (18” x 13” x 1”.) Usually less than eight bucks.
You might also want a good quality electric mixer, and, you'll need a hand sifter for this procedure. Remember that fondue pot?, Back, down, behind, underneath there - somewhere? Break that puppy out and dust it off - now’s the time! Or, we’ll show you how to do the fondue without the pot. Hummmm…
Chocolate Shortbread Fondue Recipe Portions/Servings
This recipe will feed 50 people, if you are you are serving other desserts, and/or appetizers, dinners, etc. Read about Party Food Quantities and how to plan for the right amounts.
Chocolate Shortbread Fondue Recipe Shopping List for 50 People:
___ 1½ lbs. of butter, the real deal
___ 1¼ cups of sugar, plus a little
___ small amount of salt
___ 7½ cups of flour, which you must sift.
The Chocolate: Oh, the chocolate…:
___ 48 oz. of chocolate, a blend of dark and milk - mostly milk will give you a smoother dip.
These Ghirardelli Chips are a great product - all the quality and taste of a world class chocolate, but with the convenience of chips.
We learned a long time ago not to use cheap chocolate. It melts wrong, tastes funny and only disappoints. If you're gonna do it, do it right!
Chocolate Shortbread Fondue Recipe Procedure:
One Day Before the Party:
You can bake the shortbread the day before the party if you’re pressed for time. However, you’ll get the best results if it’s close to being right out of the oven. Up to you:
Using your electric mixer (or by tireless hand,) beat the butter and sugar together until it is “creamed,” when you can’t see the individual granules of sugar anymore.
Add in just 1/8 tsp. of salt.
In a large bowl, sift approximately 8 cups of flour from the sack of flour to the bowl.
Reduce the speed of the electric mixer to medium low, and add 7½ cups of the sifted flour to the creamed butter, one cup at a time.
One it’s all in, continue mixing for two more minutes. Remove the beaters, cover with film and refrigerate for one hour.
After an hour, remove the dough and spread it out flat so that it’s just a little bit smaller in size than a half pan. Do this with your fingers and the palms of your hand, not a rolling pan.
Keep working the dough until you have the right size. Then transfer the dough to a cutting board, cookie sheet or another half pan, cover with film and put back into the refrigerator for one more hour.
Ready the sheet pan - (sounds like we're sailing!) Using a stick of butter and your clean fingers, generously lubricate the pan, especially the edges and corners. Set aside in a cool place.
Last time – remove the dough from the refrigerator and carefully lay it into the buttered sheet pan. Cover the dough with film. Using the palms of your hands, a small rolling pin or a small cutting board, spread the dough all the way to the edges of the pan, making it as flat and uniform as possible - about 3/4" thick.
Peel the film away from the dough. Now, before baking, score the dough with your sharp knife, creating squares no larger than 3/4in.
You shouldn’t cut deeper than 1/4in.
Sprinkle a little sugar on the scored dough.
Bake for 40 minutes in an oven pre-heated to 300°. Rotate the pan in the oven around half way through. To be sure it’s done, use your Chef’s thermometer – you’re looking for 190° internal.
When the shortbread is completely cool, cover with film and set aside. ...well..OK…, just one piece to sample….hey…!...come on now….put that back…!...I need this for the party…….! (...stuff we say...)
On the Day of the Party:
Chop the chocolate and into small pieces, like chip size. No snacking or it won’t melt right. (not really, but that's what you can say..;-) Set aside.
If you're using an electric fondue pot, you can melt the chocolate right in the pot.
Or, use the stove and put chocolate into a heatproof bowl, over, not in, hot water, and cover.
Keep the hot chocolate into the heated fondue pot, set to low temperature and temporarily cover until it’s time to serve.
By now you’ve identified where you’re going to serve the fondue.
If it’s an electric pot, you thought about where it’s going to plug in, making sure you don’t have electric extension cords in the wrong places, etc.
Trudeau has several sterno fondue sets like this, which do a great job and pose no danger of having a guest accidently trip over a wire.
If it’s not a heated pot, keep a pan of water hot on the stove so that you can rest the fondue bowl on it when your guests are not having dessert.
Plate up the shortbread onto a serving platter by snapping it apart at the score marks you made, or by cutting it with a knife. The shortbread should be soft enough for a frilled toothpick to poke in; try the side if the top's too firm. Put toothpicks in all the pieces of shortbread and arrange on the serving platter, or offer small disposable spoons. Cover with film until ready.
You want ¾"x¾" pieces - not bigger than that: bite size. You'll get 200 pieces easy.
We use a heavy bowl that will easily rest on top of hot water on the stove, so we can easily and warm it up as needed. Or, have two bowls going and alternate; (or, use that electric fondue pot!)
Chocolate Shortbread Fondue Recipe Presentation: Your Eyes Eat First
Chocolate’s waiting and the shortbread is nearby.
Your call, but it could be elegant to serve some fresh strawberries (or another fruit) alongside the shortbread, because, you know why…! Arrange a platter of toothpicked shortbread and place it by the fondue.
Chocolate Shortbread Fondue Recipe Leftovers:
Gather up pieces of shortbread and store them in a zip lock bag. Based on how long they’ve been out, you should have a few more nice chews.
The leftover chocolate will last for some time, as a solid snacking treat or to be reheated as a fondue once again.
How about some more Desserts?
Check out some Appetizers!
Ready for some Dinner and Entrée ideas?
Questions about the Chocolate Shortbread Fondue Recipe? Need an idea for your party? Use the form below to ask us about quantities, substitutions, whatever. We're here to help. Ask-a-Caterer is free: