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Chocolate fondue

Wegetariańskie Desserts Dishes for Special Occasions 45 min Medium 12 wyświetleń ~57.27 PLN - (0)
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Description

Chocolate fondue is an impressive, interactive dessert perfect for New Year's Eve 2025 — hot, smooth chocolate served in a fondue pot, into which guests dip fruits, biscuits, or marshmallows. The dish combines the intense flavor of high-quality chocolate with the tartness of fresh fruits and the crunchiness of cookies, creating textural contrasts. Fondue was created as a party dessert: it looks appealing, encourages gathering around the table, and is easy to keep warm. It is best served with cold champagne or sparkling wine and evenly prepared accompaniments — cut fruits of similar size, biscuits, and marshmallows. Visually: a shiny, thick dark chocolate mixture next to plates of colorful fruits and light biscuits.

Składniki (12)

Servings:
6
  • Dark chocolate (70% cocoa) 400 g
  • 30% cream 200 ml
  • Butter 50 g
  • Powdered sugar 30 g
  • Strawberries 300 g
  • Banana (2 pieces) 2 szt.
  • Kiwi 2.7 szt.
  • Ladyfingers / sponge fingers 200 g
  • Lemon juice 10 ml
  • 🌿 Przyprawy
  • Sea salt (finely ground) 1 szczypta
  • ✨ Opcjonalne
  • Orange liqueur (Cointreau or other) 30 ml
  • Marshmallows 150 g
💰 Szacowany koszt dania: ~57.27 PLN (9.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of toppings

1

Wash and dry the strawberries with a paper towel. Remove the stems only if they interfere with dipping; leave small strawberries whole, cut larger ones in half. Peel the bananas and cut them into pieces about 2 cm long; toss the cut bananas into a bowl and drizzle with lemon juice (about 10 ml) to prevent browning. Peel the kiwi and slice it or cut it into quarters. Arrange the fruits and marshmallows on flat plates or platters, separating the types so that each has an equal portion.

Ingredients: Strawberries, Banana (2 pieces), Kiwi, Marshmallows, Lemon juice
Use a sharp kitchen knife and a cutting board. Dry the strawberries thoroughly — water will thin the chocolate when dipping. Time: 10-12 minutes to prepare all the toppings.
2

Prepare the ladyfingers: arrange them on a plate in bunches of 4-6 pieces, so guests can easily grab them. If you are using larger pieces of cake, cut them into sizes that make it easier to spear with a fondue fork.

Ingredients: Ladyfingers / sponge fingers
Use a flat plate or two to keep things organized. Time: 2-3 minutes.

Chocolate fondue

3

Break the chocolate into small, evenly sized pieces (about 1-2 cm). The smaller the pieces, the faster and more evenly they will melt. Place the broken chocolate in a wide, shallow bowl with a heat-resistant bottom.

Ingredients: Dark chocolate (70% cocoa)
Use a large, sharp knife and a stable cutting board. Even pieces will help with melting and reduce the risk of burning. Time: 4-6 minutes.
4

In a small saucepan, heat the cream until small bubbles appear at the edges and it begins to steam gently, but do not let it boil (temperature about 85°C). Remove the saucepan from the heat as soon as the first small bubbles appear.

Ingredients: 30% cream
Use a heavy, small pot with a thick bottom to control the temperature. Do not boil the cream — boiling can separate the fat. Time: 3-4 minutes to heat.
5

Pour the hot cream directly over the broken chocolate — pour it in the center and let it sit for 60 seconds to allow the chocolate to start softening. Then gently stir with a silicone spatula or wooden spoon from the inside out until the mixture becomes smooth and glossy (this usually takes 1–3 minutes). Add the butter and salt, and stir until melted. If you want to use liqueur — add it after achieving a smooth consistency and mix quickly.

Ingredients: Dark chocolate (70% cocoa), 30% cream, Butter, Sea salt (finely ground), Powdered sugar, Orange liqueur (Cointreau or other)
Use a wide, heatproof bowl (e.g., metal or ceramic) — the "hot cream on chocolate" method works well instead of directly heating the chocolate. If the mixture is too thick, add 1 tablespoon (15 ml) of hot cream at a time, and if it's too thin — a little more chopped chocolate.
6

If you want to gently sweeten the fondue, sift 30 g of powdered sugar into the mixture and mix thoroughly — add it gradually, tasting as you go. The consistency should be thick and flow from the spoon in a continuous, smooth stream.

Ingredients: Powdered sugar
Add sugar only if the chocolate is very bitter or if you prefer a sweeter fondue. Consistency test: turn the spoon upside down — the mixture should flow slightly but not be completely liquid. Time: 30-60 seconds.

Serving

7

Transfer the hot fondue to a heated fondue pot (ceramic, cast iron, or stainless steel) placed on a fuel stand (small burner or tealight). Set the flame to low — the mixture should be warm and liquid, but not boiling. Check the temperature: dip a fork with a piece of banana — the chocolate should coat it evenly without rubbing off the addition.

Ingredients: Dark chocolate (70% cocoa)
Use a fondue pot with a diameter of about 18-22 cm or a small bowl on a warmer. If you don't have a burner, use an electric warmer on a low setting. Time: preparation for serving 2-3 minutes.
8

Arrange prepared plates with fruits, biscuits, and marshmallows next to the fondue pot. Serve short fondue forks (one per person) or toothpicks. Instructions for guests: skewer a piece of fruit/biscuit, dip it in the chocolate for 1–2 seconds, and remove it, allowing the excess to drip off; do not leave the food in the chocolate too long to avoid soaking the toppings.

Ingredients: Strawberries, Banana (2 pieces), Kiwi, Ladyfingers / sponge fingers, Marshmallows
If you are serving with children, keep a safe distance from the burner. For longer events, have extra warmed cream on hand to thin the mixture if needed. Time: serve immediately.

Cleaning and finishing baking

9

After finishing your fondue adventure, leave the pot to cool down. Scrape the remaining chocolate with a fork into a jar — it can be stored in the fridge and reused for topping after gently warming it in a water bath. Wash the pot with warm water and dish soap after soaking it first.

Do not place a very hot dish directly into cold water — it may crack. Time: 10-15 minutes to cool down, washing 5-10 minutes.

Fun Fact

💡

The idea of fondue (in both cheese and chocolate versions) has its roots in Switzerland and France, but chocolate fondue as a party dessert only gained popularity in the second half of the 20th century as a simple way to elegantly serve dessert together.

Best for

Sylwester 2025 Romantyczna kolacja Przyjęcie domowe / impreza

Tips

🍽️ Serving

Serve the fondue just before consumption, with small portions of accompaniments to make it easier for guests to share. It pairs well with sparkling wine or a light orange liqueur as a drink. Prepare extra plates for placing used forks and paper napkins — dipping can get exciting!

🥡 Storage

Store any leftover fondue in an airtight jar in the fridge for up to 5 days. To reuse, gently heat in a water bath or over very low heat, stirring until smooth; do not let it boil. Store fruits and marshmallows separately in the fridge for 1-2 days (bananas are best prepared fresh).

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