Chocolate Fountain
A provides not only a decadent dessert, but a visually pleasing centerpiece as well. A large assortment of dipping items can add to the decorative effect and provide guests with a variety of tasty options which may help them resist the temptation of using their fingers to sample that rich, flowing chocolate.
Healthy Treats
Many fruits taste even better with chocolate. Some examples are strawberries, cherries, pineapple and blueberries. While setting out an assortment of fresh fruit with skewer is adequate, try wowing guests by creating fruit flower arrangements.
Daisies are simple to create. Cut 1/2" thick slices of pineapple or watermelon with a flower shaped cookie cutter. Then use a melon baller to scoop out a sphere of cantaloupe or honeydew melon. Pierce the middle of the flower shape you created with a long wooden skewer and then cap the end of the skewer with the melon ball. Cherries or grapes can be used in place of the melon ball to incorporate different varieties of fruit. Make fruit daisies and other flower shapes to add to the visual effect of your flower arrangements.
When you are satisfied with the number of flowers you have created, arrange them in vases near the chocolate fountain to serve as decoration and dessert.
Decadent Indulgences
Food items such as graham crackers, store bought cookies, caramels, and rice krispy treats are standard fare for chocolate fountains. Marshmallow and chocolate is also a classic combination. You can add a personal touch to these sweet treats by creating your own marshmallows. Homemade marshmallows can be tinted with food coloring to match any party theme. Plan to make the marshmallows the night before the party so that they have time to set.
Soak 2 tbsp. of plain gelatin in 1/4 cup of cold water in a large bowl until all of the water has been absorbed. Add 1 tsp. of vanilla or any flavor extract to the gelatin. Meanwhile bring 3/4 cup of water and 2 cups of sugar to a boil in a medium saucepan. A few drops of food coloring can be added to this mixture while it is cooking. The water will need to be heated until the sugar has dissolved and the temperature reaches 238 degrees F. Use a candy thermometer to check the temperature periodically. Pour the sugar mixture slowly over the gelatin, beating constantly with a whisk until the mixture thickens. Pour the marshmallow batter into a greased 8-inch square pan. Let the marshmallows set at room temperature overnight. The marshmallows will be sticky the next morning and can be rolled in confectioners' sugar or toasted coconut after being cut into squares to make them easier to handle.
Tags: Chocolate Fountain, flower arrangements, food coloring, melon ball