Potjie Fondue

Potjie No: 1
Serves: 6
Cooking Time: ½ hour
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1 x 100 g chocolate with nuts and raisins
1 x 100 g dark chocolate
5 ml grated orange or lemon rind
75 ml orange, apricot or peach juice
30 g butter
15 ml brandy, rum or whisky (optional)

Grease potjie with butter.
Melt chocolate very slowly over a tiny fire.
Remove potjie from heat for a while if it looks as thought the chocolate will burn.
Add grated rind and fruit juice gradually.
Continue stirring until all the ingredients are well mixed and the mixture is creamy.
Do not allow the mixture to boil.
Break butter into small pieces and add a few at a time while stirring.
Add brandy, rum or whisky and stir until well mixed.

To serve: If a large number of guests are being entertained, make this fondue and the variation using two separate potjies. Arrange any of the following ingredients attractively on a tray.
Fruit: Peel yellow peaches, hairless mangoes, apples, pears, etc., and slice into wedges. Sprinkle with lemon juice to stop discolouration. Cherries, strawberries and litchis can be left whole.
Cake: Cubes of fruit cake, boudoir biscuits or any other firm cake.
Marshmallows: Use forks or wooden skewers to dip the goodies into the hot chocolate.

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