Warm Chocolate Fondue with Fruit
A rich, velvety chocolate dip paired with fresh fruit skewers—perfect for sharing as a centerpiece dessert.
- Time
- 15 min
- Serving
- 344 kcal
- Ingredients
- ≈ $1.58
- Protein
- 4 g
Ingredients
- 1 Milk chocolatepack 90 g ≈ $1.80 35 g
- 2 Cream 20%pack 500 ml ≈ $3.00 25 ml
- 3 Bananas≈ $1.44 per kg 60 g
- 4 Strawberriespack 400 g ≈ $3.50 50 g
- 5 Apples≈ $3.50 per kg 60 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut a banana3 and apple5 into large chunks; leave whole strawberries4 or halve them.
Thread fruit onto small skewers or arrange in individual portions.
Place a bowl of chocolate and cream2 over a pot of simmering water (double boiler).
Melt for 5–7 minutes, stirring until the sauce is smooth and glossy.
Pour the chocolate into a warm serving dish and serve immediately with the fruit while the sauce is still runny.
Tips
- Why it works
- Melt the chocolate over a water bath so it doesn't burn or lose its aroma from direct heat. The steam stays below 70 °C, and chocolate melts at 40–45 °C.
- Substitutions
- Swap the strawberries for cherries or peaches, 50 g each. Instead of 20% cream, use 20% sour cream, but the sauce will be thicker.
- Common mistakes
- If the sauce is lumpy or gray, it overheated. Take it off the heat right away, add 1 tsp cream and stir.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Reheat over a water bath until liquid, adding 1 tbsp cream.
- Serve with
- Serve at a kids' birthday or a family dinner with tea after the main course.
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