Recipes
Chocolate Fondue

Chocolate Fondue

Name: Chocolate Fondue
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 portions
Ingredients: 200 g dark chocolate; 150 ml whipping cream; 20 g butter; 20 ml liqueur; 250 g strawberries; 2 pcs bananas; 100 g ladyfingers; 12 pcs marshmallow

Jakub SýkoraSweetFrench Cuisine x se líbilo

Chocolate fondue blends dark chocolate with cream into a smooth, warm sauce for dipping strawberries, banana, sponge fingers, and marshmallows. The melted chocolate stays liquid over the flame of the fondue pot, so you keep dipping at the table all evening. A touch of butter adds shine and a spoon of liqueur adds depth. A dessert for two, eaten slowly and together.

Příprava: 15min

Vaření: 10min

CELKOVÝ ČAS: 25min

Step by step process

Preparing the dippers

1
For the chocolate fondue, first get the fruit and pastries ready. The finished sauce waits only a few minutes, and you want everything within reach. Rinse the strawberries, pat them dry, and leave them whole or halve them depending on size. Peel the banana and cut it into rounds about 2 centimeters thick that will hold on a fork.
2
Break the sponge fingers into bites suited for spearing on a fork. Leave the marshmallows whole and only halve the larger ones. Arrange everything on a plate around the pot so both of you can reach it at the table.

Melting the chocolate and serving

3
Break the dark chocolate into pieces and place them in a metal bowl. Heat the cream in a saucepan to just below boiling, it must not boil. Then pour the hot cream over the chocolate and let it sit for about a minute so the pieces warm through. Next, slowly stir the contents of the bowl with a spatula from the center outward until you get a completely smooth, glossy, and uniform sauce with no lumps.
TIP:
Add the chocolate to hot but not boiling liquid and stir away from direct heat until it melts. Heat it only gently so it doesn’t seize or become lumpy.
4
Stir in the butter and, to taste, a spoon of liqueur. The sauce thickens and gains a beautiful shine. Pour it into a serving bowl and set it over a lit tealight flame. Dip the fruit, sponge fingers, and marshmallows on a fork and serve right away, while the sauce is warm and runny.

More tips:

Keep the bowl of melted chocolate only lukewarm over the flame. If the sauce gets too hot, it stiffens and turns grainy. Just stir in a spoon of hot cream and it returns to a smooth, glossy consistency.

Dry the fruit thoroughly before dipping. Drops of water would seize in the warm chocolate and make the sauce lumpy, so let the strawberries and banana drain on a cloth for a moment.

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