This is a Pampered Chef recipe from their "All the Best" cookbook.

Cool Creamy Chocolate Fondue


3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Pantry Korintje Cinnamon
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)

Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes. To serve, spoon fondue into small bowl. Serve with fruit dippers, or baked chocolate drizzled cinnamon chips. (see below) if desired.
Yield: 2 cups (16 servings)

Nutrients per serving: (2 tablespoons fondue): Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g


Chocolate Drizzled Cinnamon Chips

8 (7-inch) floour tortillas
1/4 tsp cinnamon
1 tbsp sugar
1/2 cup semi sweet chocolate morsels

Preheat oven to 400F. Lightly spray tortillas with water. Combine 1 tbsp sugar and 1/4 tsp. cinnamon in shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each tortilla into eight wedges and bake for 8-10 minutes or until edges are lightly browned and crisp.

Place 1/2 cup semi sweet chocolate morsels in microwave, uncovered on high 1-1-1/2 minutes, stirring after each 20-second interval or until chocolate is melted and smooth. Drizzle chocolate evenly over cinnamon chips; let stand until set.

Categories: desserts, Pampered_Chef