Chocolate fondue recipe
Made in minutes, pour this wonderfully luxurious fondue into a pretty heart shaped cup or keep hot in a mini fondue bowl with a burner.
For a minted chocolate fondue, substitute the orange and cinnamon for 2 stems of fresh mint instead of the orange and cinnamon.
Ingredients
- 2 strips of orange rind pared from a whole orange with a vegetable peeler
- 1 large pinch ground cinnamon
- 3 tbsp caster sugar
- 120 ml water
- 150 g dark chocolate, broken into pieces
- 2 tbsp double cream, plus 1 tablespoon to decorate
- 350 g mixed strawberries, raspberries and blueberries
- 2 strips of orange rind pared from a whole orange with a vegetable peeler
- 1 large pinch ground cinnamon
- 3 tbsp caster sugar
- 4.2 fl oz water
- 5.3 oz dark chocolate, broken into pieces
- 2 tbsp double cream, plus 1 tablespoon to decorate
- 12.3 oz mixed strawberries, raspberries and blueberries
- 2 strips of orange rind pared from a whole orange with a vegetable peeler
- 1 large pinch ground cinnamon
- 3 tbsp caster sugar
- 0.5 cup water
- 5.3 oz dark chocolate, broken into pieces
- 2 tbsp double cream, plus 1 tablespoon to decorate
- 12.3 oz mixed strawberries, raspberries and blueberries
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Add the orange rind, cinnamon, sugar and water to a small saucepan and heat gently until the sugar has dissolved. Simmer for 3-4 minutes until syrupy and leave to cool for 10 minutes or longer for the flavours to develop.
- Discard the orange rind and reheat the syrup. Take off the heat, add the chocolate and leave until melted. Stir until smooth and mix in 2 tablespoons of cream until glossy. Reheat gently if needed.
- Arrange the fruit on a plate with fondue skewers or small forks and pour the fondue sauce into a cup or fondue pot set over a burner. You can even use the saucepan you have been cooking with. Decorate with an extra drizzle of cream and swirl with a skewer. Start dipping!
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