Finally, dessert for our Valentine’s Day Dinner was chocolate fondue with fruit dippers. Very indulgent! With the left over fondue, which I left to set in the fridge over night, I made chocolate truffles the next day.
I used the following quantities of ingredients which made a LOT of fondue – enough for 4 – 6 people! But I used the rest to make chocolate truffles the next day.
Chocolate Fondue with Fruit Dippers
- 300ml double cream
- 200g dark (75%) chocolate
- 50g milk chocolate
- 2 tbsp golden syrup
- Your choice of fruit for dipping e.g., strawberries, cherries, banana, pineapple
Break up the chocolate and put into a heavy based saucepan with the cream and golden syrup. Over a low heat, melt everything together, stirring continuously and be careful that it doesn’t burn!
Eventually you’ll end up with a pan full of silky chocolate sauce!
Cut up your choice of fruit into bite size pieces where necessary – I used strawberries, cherries, pineapple and banana. I also had some mini meringues in the cupboard as well as the heart shaped biscuits that hubby and I made on our Valentine’s Day Baking Date. Arrange on a serving platter.
To save on washing up, I served the fondue straight from the saucepan!
A big platter of lovely dippers!
And dip some more!