Tropical Chocolate Fondue
Lindt Excellence Milk 55% Bar 80g
- 200 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 175 g Lindt Excellence 55% Cocoa Milk Chocolate, chopped
- 300 ml double cream
- 30 g butter
- For dipping:
- 4 skewers
- Fresh fruits: kiwis, sliced banana, cherries, nectarines, strawberries, blackberries (see tip)
Put both chopped chocolates into a medium heat-proof bowl and set aside.
Pour the cream into a medium saucepan and bring to a simmer, stirring often to ensure it does not overflow.
Remove from the heat and pour over the chocolates. Add the butter and mix with a spatula until smooth and glossy.
Pour into a fondue pot set over a low heat.
Pop the fresh fruit into bowls and serve alongside the fondue with skewers so that everyone can help themselves.
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