Romantic Chocolate Fondue Fruit (Printable)

Silky dark chocolate paired with a vibrant assortment of fresh fruit for sharing.

# What You'll Need:

→ Chocolate Fondue Base

01 - 7 ounces high-quality dark chocolate (at least 60% cocoa), chopped
02 - 1/3 cup heavy cream
03 - 1 tablespoon unsalted butter
04 - 1 teaspoon pure vanilla extract
05 - 1 tablespoon honey or maple syrup (optional, for sweetness)

→ Fruit Platter

06 - 1 cup strawberries, hulled and halved
07 - 1 cup banana slices
08 - 1 cup pineapple chunks
09 - 1 cup seedless grapes
10 - 1 kiwi, peeled and sliced
11 - 1 apple, sliced (tossed with lemon juice to prevent browning)

→ Optional Dippers

12 - 1 cup marshmallows
13 - 1 cup cubed pound cake or gluten-free cake
14 - 1 cup pretzel sticks

# How-To Steps:

01 - Arrange all prepared fruits attractively on a large serving tray. Add optional dippers like marshmallows, cubed pound cake, or pretzel sticks if desired.
02 - Set a heatproof bowl over a pot of gently simmering water to create a double boiler. Add the chopped dark chocolate, heavy cream, and butter to the bowl. Stir gently with a heat-resistant spatula until the mixture is completely smooth and glossy.
03 - Remove the bowl from the heat source. Stir in the vanilla extract and honey or maple syrup if using additional sweetness. For an adult variation, add 1 tablespoon of liqueur such as Grand Marnier, Chambord, or Amaretto at this stage.
04 - Transfer the warm chocolate mixture to a fondue pot or a heatproof serving bowl set over a tea light or portable burner to maintain the ideal dipping temperature throughout service.
05 - Serve immediately with the prepared fruit platter and dippers. Provide fondue forks or long skewers for guests to dip fruit and accompaniments into the warm chocolate. Pair with sparkling wine or Champagne for a complete romantic experience.

# Expert Advice:

01 -
  • It turns an ordinary Tuesday into a celebration without any fuss
  • The interactive dipping brings people together in the most wonderful way
02 -
  • Even a single drop of water can seize your chocolate into a grainy mess—dry all your equipment thoroughly
  • Low and slow melting prevents the chocolate from separating or developing a dull, dry appearance
03 -
  • Chop your chocolate into uniform pieces before melting for even heating
  • Keep the water in your double boiler at a gentle simmer, never a rolling boil

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