7 oz plain chocolate
1 1/2 tbsp (white) rum
1 oz butter
2 tbsp greek yoghurt
1/4 pt whipping/double cream
1 fruit pieces or marshmallows to dip
Directions
Method:
Melt rum, chocolate and butter together in a pan on low heat. Remove
from heat, and stir in yoghurt and cream. Serve with fruit
pieces/marshmallows
Serves 4.
Note - instead of the rum and chocolate you can substitute Toblerone
to give a sweeter fondue. You can also add extra nuts if you like.
Servings: 4 servings
Chocolate Rum Fondue Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chocolate; Dessert; Fondue
The History of Recipes
Historians have tracked the existance of recipes way back into distant history, at least as far back as early Egypt, and maybe further still. Having said that, mostly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During the time of the Roman Empire a roman called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the Roman cooks made use of many herbs, including some that we all recognise like basil, rue and dill. As our culinary historical trip moves on a few more years there were two recipe books which appeared in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that appears on menues today, but instead accounts of the types of food cooked for the upper classes of the time. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab countries, including coriander, parsley, and basil. The introduction of these new foods and spices led to an explosion in recipe manuscripts, some of which are kept safe in private cookery archives. By the arrival of the 20th century, cookery publications were in great demand, mostly as a result of more people being able to read, more leisure time and having more disposable income. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chocolate Rum Fondue recipe.
