Chocolate fondue recipe
F
For 6 servings
•300 g good quality plain chocolate
•2 tbsps milk
•250 ml single cream
•75 g butter
•1 dash of cinnamon
•1 tsp vanilla extract
•150 g chopped hazelnuts or walnuts
•150 g dessicated coconut
•3 bananas, 3 pears,
3 tangerines
•12 marshmallows
•dried fruits (dates, figs, prunes)
•lemon juice
Preparation: 15 minutes • Cooking time: 20 minutes
Peel the fruit and cut into slices (except for the tangerines). Sprinkle with lemon juice. Lay out on a serving dish with the dried fruit. Put the coconut and hazelnuts into the small bowls.
Break the chocolate into pieces in a saucepan on a double boiler or in a bowl over a pan of simmering water and add the milk and the single cream. At the last minute, add the butter cut into small pieces and the vanilla and cinnamon.
Once the mixture is homogenous, pour it into the base (stainless steel bowl) of the appliance.
Each person spears a piece of fruit or other on his/her fork and dips it into the chocolate to coat it.
For adult parties, you can add some alcohol to your chocolate: whisky, Cointreau, Armagnac, rum, Kirsch, etc.
NL
D
I
S
FIN
White chocolate fondue recipe
For 6 servings
•800 g good quality white chocolate
•1 unwaxed orange
•500 ml single cream
•2 tbsps orange liqueur (optional)
Accompaniment:
•250 g brioche
•500 g strawberries
•3 oranges
Preparation: 15 minutes • Cooking time: 20 minutes
Cup the brioche into even cubes. Rinse and remove the stems from the strawberries. Peel the oranges and divide into quarters. Lay them all out on serving dishes.
Break the chocolate into pieces in a saucepan on a double boiler or in a bowl over a pan of simmering water. Add the finely grated orange zest. Gradually add the single cream.
Once the mixture is homogenous, you can flavour the preparation by adding 1 to 2 spoonfuls of orange liqueur. Lastly, pour it into the base (stainless steel bowl) of the appliance.
Each person spears a piece of brioche or a strawberry on his/her fork and coats it with chocolate under the fountain.
You can also lay out small bowls on the table filled with dessicated coconut for each guest to dip his/her morsel into before eating it.
DK
N
GB
TR
E
Custard fondue recipe
For 6 servings | Preparation: 25 minutes • Cooking time: 15 minutes |
• 1 litre milk |
|
• 2 vanilla pods | Cu the brioche into even cubes. Cut the pineapple into quarters. |
• 10 egg yolks | Remove the skin, then cut the flesh into even cubes. Peel the |
• 150 g caster sugar | bananas. Cut them into small slices and sprinkle with lemon juice. |
• 80 g cornflour | Lay out the brioche and fruit in serving dishes. Put them on the table |
Accompaniment: | with the various spice bowls. |
• 250 g brioche | In a saucepan, bring the milk to a boil with the 2 split vanilla pods. |
• 1 pineapple | Let the vanilla steep for 10 minutes; then remove. |
• 3 bananas |
|
• 1/2 lemon | In another bowl, whip the egg yolks and sugar until the mixture |
• 300 g strawberries | turns white. Add the cornflour, then mix in the hot milk. Pour this |
•1 small bowl of dessicated mixture back into the saucepan. Bring to a boil, stirring constantly on
coconut | a gentle heat. |
•1 small bowl of toasted, Lastly, pour it into the base (stainless steel bowl) of the appliance.
flaked almonds |
|
• 1 small bowl of | Each person spears a piece of brioche, a strawberry or a piece of fruit |
unsweetened cocoa | on his/her fork, coats it with custard under the fountain and then |
(optional) | flavours it with almonds, coconut or cocoa, as desired. |
P
RUS
UA
PL
39