A simple and fun dessert idea that only takes minutes to make!
Did you know? The Chocolate Fondue was actually invented in New York City and not Switzerland.
Konrad Egli, a Swiss restaurateur in NYC, created it in the 1960s as he wanted to add a dessert version of the fondue to his menu. The rest, as you know, is history.
What you’ll need:
- 180g high quality chocolate (dark or milk, depending on your preference
- 80g heavy whipping cream
- 1/2 teaspoon vanilla extract
- pinch of himalayan or sea salt
- Optional – 2 tablespoons kirsch, brandy or Cointreau (leave this out if you’re preparing a kid-friendly version)
How to make it:
- Put all the ingredients other than the liqueur in the top of your double boiler (or in a bowl of a makeshift double boiler).
- Heat the water to a simmer, then stir the chocolate constantly till everything is melted. Ensure no water gets into the mixture, otherwise the mixture will curdle.
- Add the liqueur just before serving and stir to combine.
- Put it into a fondue pot or ceramic dish, and serve with a variety of cut fruits, marshmallows and pretzels!
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