Chocolate fondue
This interactive way of serving dessert is a healthier alternative to overly sweet puddings. The chocolate sauce is delicious with any seasonal fresh fruit.
Ready in
40 minsServing size
Serves 4 – 6Ingredients
- 1 cup (250 ml) low-fat milk
- ½ x 80 g good quality dark chocolate, broken into pieces
- 2 tsp (10 ml) sugar
- 1 tbsp (15 ml) cornflour
- 1 tbsp (15 ml) cocoa powder
- ¼ tsp (1,2 ml) ground cinnamon or more to taste
- 1 tsp (5 ml) vanilla essence
To serve
- 2 small fruit skewers per person, made with seasonal fruit, like apple, pear, papaya, citrus, banana or strawberries
- 12-18 marshmallows, toasted over the coals, if preferred
- 12-18 tennis or Marie biscuits to dip
Method
- Place milk, chocolate and sugar in a small pot. Heat over a low heat, while stirring all the time, to melt the chocolate and dissolve the sugar.
- Mix cornflour, cocoa and cinnamon with 2 tbsp (30 ml) water to form a smooth paste with no lumps.
- Add some of the warm milk mixture to the paste and stir well. Stir back into the milk mixture in the pot.
- Stir continuously over a medium heat for 8-10 minutes or until slightly thickened. Remove from the heat and stir in the vanilla. Spoon into a warm bowl.
- Dip fruit or some of the other suggested ingredients in the warm chocolate sauce.
Tips
- The sauce will thicken as it cools down. Just stir in a tablespoon of boiling water to thin it down again.
- The chocolate sauce can also be served with ice cream. Only use 2 tsp (10 ml) cornflour and prepare as above. The recipe will then serve 8-10.
Chocolate fondue video
This recipe is from Cooking from the heart, 4th edition: Braai
Download the recipe book
