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 mins

Serving size

Serves 4 – 6

Ingredients

  • 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

  1. 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.
  2. Mix cornflour, cocoa and cinnamon with 2 tbsp (30 ml) water to form a smooth paste with no lumps.
  3. Add some of the warm milk mixture to the paste and stir well. Stir back into the milk mixture in the pot.
  4. 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.
  5. Dip fruit or some of the other suggested ingredients in the warm chocolate sauce.
Tip-icon

Tips

  1. The sauce will thicken as it cools down. Just stir in a tablespoon of boiling water to thin it down again.
  2. 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