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Chocolate fondue with fruits

Wegetariańskie Desserts European cuisine 25 min Easy 14 wyświetleń ~30.14 PLN - (0)
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Description

Classic Swiss chocolate fondue is a melting, smooth chocolate mixture served in a fondue pot along with pieces of fresh fruit for dipping. This dessert is social — perfect for gatherings around the table, dates, or family evenings. The mixture is creamy, slightly glossy, with an intense cocoa flavor that perfectly contrasts with the fresh acidity of strawberries, apples, and pineapple. The presentation is visually striking: dark chocolate combined with colorful fruits looks elegant and appetizing. The dessert can be enhanced with a splash of rum or lemon zest, and preparation takes little time, making it suitable even for beginner cooks.

Składniki (9)

Servings:
4
  • Dark chocolate 70% cocoa 200 g
  • 30% heavy cream 200 ml
  • Butter 20 g
  • Strawberries 400 g
  • Banana 2 szt.
  • Apple 1.7 szt.
  • Fresh pineapple (chopped) 300 g
  • ✨ Opcjonalne
  • Lemon (for drizzling over fruit) 1 szt.
  • Rum or liqueur (optional) 30 ml
💰 Szacowany koszt dania: ~30.14 PLN (7.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash all the fruits under running cold water. Pat the strawberries dry with a paper towel and remove the green stems with a sharp knife or a special huller. Cut the bananas into slices about 1.5 cm thick. Wash the apples, peel them (optional), and cut them into even quarters or sticks about 2 cm wide; remove the cores. Cut the pineapple into cubes or slices that are convenient for skewering.

Ingredients: Strawberries, Banana, Apple, Fresh pineapple (chopped)
Use a cutting board and a sharp knife. If you don't want to peel the apples, choose a variety with thin skin and wash it thoroughly. Gently dry the strawberries so they don't lose their juice.
2

If you are using lemon: squeeze about 1 tablespoon of juice (approx. 15–20 ml) and drizzle it over the chopped apple pieces and banana slices. Gently mix to distribute the juice evenly — this will prevent the fruits from darkening before serving.

Ingredients: Lemon (for drizzling over fruit), Apple, Banana
Use a sieve to squeeze the lemon or a manual juicer. Don't drizzle too much, a thin layer of juice is enough. If you don't want to add lemon, serve the fruits and cut the bananas just before serving.

Chocolate Fondue

3

Chop the chocolate into small, evenly sized pieces (about 1 cm). This will help it melt faster and more evenly. Place the chopped chocolate in a medium bowl (preferably metal or heatproof).

Ingredients: Dark chocolate 70% cocoa
Use a sharp knife and a cutting board. Small, even pieces melt faster and do not overheat in spots.
4

Heat the cream in a small saucepan over medium heat. Heat for 1–2 minutes until small bubbles form and foam appears at the edges — do not bring to a boil. The temperature should be hot but not boiling.

Ingredients: 30% heavy cream
Use a saucepan with a diameter suitable for the amount of cream (preferably 14–16 cm). Stir with a wooden spoon to prevent the cream from sticking. If the cream starts to boil vigorously, reduce the heat.
5

Pour the hot cream directly into the bowl with the chopped chocolate. Immediately place the bowl on a stable surface and wait 30 seconds for the chocolate to soften, then start mixing slowly with the middle of a spoon or spatula in circular motions from the center to the edges until you achieve a smooth, silky mixture. If you want to add rum, pour it in a thin stream now and gently mix.

Ingredients: Dark chocolate 70% cocoa, 30% heavy cream, Rum or liqueur (optional)
Use a silicone or wooden spoon; do not stir vigorously, as you may cause the fat to separate. If the mixture seems too thick, add 1–2 tablespoons (15–30 ml) of hot cream. If you don't feel like pouring the cream directly into the chocolate, you can prepare the fondue in a water bath (bain-marie).
6

Add pieces of butter to the hot, melted chocolate and stir until completely dissolved — the butter will add shine and smoothness. Check the consistency: the mixture should flow in a thick ribbon from the spoon, without lumps.

Ingredients: Butter
Add the butter piece by piece, mixing quickly to combine thoroughly. If you are using a thermometer knife, the ideal temperature for the finished fondue is around 45–50°C. A temperature that is too high (above 60°C) can cause separation.

Serving

7

Pour the finished fondue into a heated fondue pot (ceramic or steel). If you don't have a special pot, use a heatproof dish placed on a small burner or warmer. Keep the temperature on low — the mixture should be warm and liquid, not boiling.

Ingredients: Dark chocolate 70% cocoa, 30% heavy cream, Butter
The best way to keep the heat is with a special fondue pot with an alcohol burner or a gel insert. If you are using a gas/electric stove, remember not to boil the mixture — just warm it up.
8

Arrange the prepared fruits on a large plate or board next to the fondue pot. Prepare long forks or wooden sticks for skewering the fruits. Each guest takes a piece of fruit and dips it in the chocolate, gently turning it to coat evenly.

Ingredients: Strawberries, Banana, Apple, Fresh pineapple (chopped)
It's a good idea to prepare small bowls with paper napkins — the fruits after dipping can be a bit sticky. If you're serving children, supervise the use of the warm dish and skewers.

Organization and final tips

9

If the mixture thickens after a while, gently heat it over a water bath and add 1–2 tablespoons of hot cream, stirring until you achieve the original consistency. After finishing the meal, turn off the heat and wait for the dish to cool before washing.

Ingredients: 30% heavy cream
For cleaning the fondue pot, use warm water and a gentle sponge; do not immediately submerge hot ceramic dishes in cold water (risk of cracking).

Fun Fact

💡

Chocolate fondue, although most associated with Switzerland, became popular in the 1960s as an impressive social dish; the cheese version (cheese fondue) was served in the Alps much earlier.

Best for

romantyczna kolacja spotkanie towarzyskie uroczystość rodzinna wieczór gier

Tips

🍽️ Serving

Serve the fondue directly in the center of the table so everyone can access it. Prepare various shapes and sizes of fruits (slices, cubes, whole strawberries) for easy dipping. You can also serve crushed cookies, ladyfingers, or pieces of cake for dipping.

🥡 Storage

Store any leftover fondue in an airtight container in the refrigerator for up to 2 days. To reheat, warm it slowly in a water bath, adding a small amount of cream to restore its liquid consistency. Do not reheat multiple times in the microwave on high power, as the mixture may burn or separate.

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