Chocolate Fondue with Fruit Kabobs

By ryanmmurano

Chocolate Fondue with Fruit Kabobs
Ingredients
  • 1 8 - ounce container frozen light whipped dessert topping, thawed

  • 1 10 - 12 - ounce package dark chocolate pieces

  • 16 6 - inches wooden skewers

  • 32 fresh strawberries, halved

  • 1 pint fresh raspberries

  • 32 chunks fresh pineapple

  • 1/4 cup hot strong coffee

Directions
  1. In a 1 1/2- or 2-quart slow cooker combine whipped topping and chocolate pieces. Cover and cook on low-heat setting for 30 to 45 minutes, stirring once or twice during cooking time (whipped topping will deflate).

  2. To assemble the fruit kabobs, on each skewer place 2 strawberry halves, 2 raspberries, and 2 pineapple chunks; set aside.

  3. When chocolate is completely melted, whisk in coffee, 1 tablespoon at a time, until desired consistency (thick but pourable). To serve, keep warm on warm-heat setting. If necessary, add additional coffee to thin the chocolate mixture. Serve with fruit kabobs.


Nutritional Facts

Servings
16
Calories - 159
Carbohydrates - 21g
Saturated Fat - 5g
Protein - 1g
Sodium - 4mg
Dietary Fiber - 3g

slow cooker crockpot chocolate dessert snack appetizer