1/2 cup maple syrup
3 egg whites
1/4 cup cocoa
1/2 tsp. vanilla extract
Assorted Fresh Fruit
Such as: Whole Strawberries
Dried Apricots or other dried fruits
To make chocolate-dipped fruit: heat ½ cup maple syrup
in a small saucepan until it reaches 240 degrees F.
(Soft-ball stage) on a candy thermometer. In a large
bowl, beat 3 egg whites with an electric mixer until stiff
but not dry.
Gradually beat in the hot syrup, then beat in 1/4 cup of
cocoa and 1/2 teaspoon vanilla. Continue beating until
the mixture is satiny smooth, about 3 minutes.
Pour chocolate mixture into a pre-warmed fondue pot, and dip
fruit into chocolate with fondue forks. Eat immediately!!
Date: May 11, 2002