Chocolate fondue with fresh fruit

(0 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chocolate fondue with fresh fruit
Chocolate fondue with fresh fruit
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This is a great pud to serve to children to encourage them to eat lots of fresh fruit. You can ring the changes with the fruit; basically, use anything you can pop on a wooden skewer and dip in the chocolate. When serving this to children, itís best to let the chocolate fondue cool a little and it makes far less mess if you give each child a small ramekin of chocolate fondue into which they can dip their own fruit.


  • 100-125g dark chocolate (at least 50% cocoa solids)
  • 280ml double cream
  • a knob of butter
  • 250g strawberries, hulled if wished
  • 2 bananas, peeled and cut into chunks

Use 125g of chocolate if you want a rich, thick fondue. And if serving to adults, add a splash of brandy added to the cream for an extra kick!


  1. Break the chocolate into small pieces and set aside. Put the cream into a heavy base pan and bring just to the boil. Remove the pan from the heat and gradually add to the chocolate with the butter, stir gently until all the chocolate has melted and you have a nice smooth glossy fondue.
  2. If the cream cools before the chocolate has melted, tip the mix back into the pan and heat gently, whisking all the time, to completely melt the chocolate; be careful not to let the mix simmer or the chocolate will seize (over cook). Note as you leave the fondue to cool, it will obviously thicken.
  3. Tip the fruit into little serving bowls. Serve the fondue as a centre piece, with skewers so guests can spear the fruit and dip into the fondue

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter