The Best Chocolate Fondue
We've all got one of these hiding at the back of a cupboard somewhere, or if we don't we're bound to know of someone who does. Failing that, they're always appearing in second-hand shops.
A chocolate foundue is easy, quick to make and perfect whatever the occasion. What's more, it's bound to impress.
There are many recipes out there (I know, I've used them) however most will tell you to heat the cream to almost boiling point. This means that the chocolate will burn when added and the mixture may curdle (due to separation of the fats) or appear grainy. I prefer to use an all in one method over a gentle heat. This way the mixture tells you when it's done as it looks silky, thick and luxurious.
You can also prepare the fruits in advance without the fear of them going brown before serving. Just simply dry any 'wet' fruits and drizzle with a little lemon juice beforehand - Don't worry it doesn't impede the taste. Keeping the prepped fruit in the fridge will also help stop any browning (once drizzled in lemon) and will help the chocolate set on the fruit when dipped. Stuck for ideas - I've added some suggestions at the end of this blog.
Most home fondue's serve 4 - 6 people however this recipe is easily doubled/halved should you require more or less. You could also substitute the dark chocolate for milk or white chocolate should you prefer something sweeter.
The Best Chocolate Fondue...
Serves 4 - 6 people
Prep - 5 minutes (excluding fruit prep)
Ready in 15 minutes
You will need:
250g Dark Chocolate
125ml Double Cream
Fruits and other dipping additions
Prepare your fruit beforehand - see tips above if preparing in advance.
In a bain marie or microwave, gently heat the dark chocolate and cream together until combined and forms a silky smooth mixture like below. If using the microwave, use short 20 seconds bursts to avoid burnng the chocolate.
Transfer to your fondue pot (be sure to light the candle if it has one) and serve.
Stuck on what to dip? Why not try...