A simple sweet platter that can be thrown together in minutes and brings everyone together. Serve with flutes of fizz for a decadent end to a dinner party
Cook’s tips: chocolate fondue
- Any leftover chocolate fondue can be chilled, then rolled into balls and tossed in cocoa powder to make truffles. They will keep in the fridge for up to four days.
Chocolate fondue recipe
Ingredients
- 300ml double cream
- 150g dark chocolate chips
- 2 tsp white miso or a pinch of sea salt flakes
- strawberries, grapes, apple slices, banana slices, mini stroopwafels, marshmallows, wafers and pretzel sticks, for dunking into the chocolate
Method
- STEP 1
Warm the double cream over a low heat until steaming, adding a splash of milk if the cream is extra thick.
- STEP 2
Put the dark chocolate chips in a heatproof bowl and pour over the warm cream. Add the white miso or sea salt flakes. Let it stand for a few minutes until the chocolate has melted, then whisk until you have a smooth dark chocolate ganache. (Reheat in the microwave if it stiffens up too much before serving.)
- STEP 3
Serve with strawberries (when in season), grapes, apple slices, banana slices, mini stroopwafels, marshmallows, wafers and pretzel sticks for dunking into the chocolate.
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