Chocolate Fondue Recipe
fresh fruit and white chocolate gelato scoops rolled in coconut and almonds
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Ingredients
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Fondue base
Fruit and gelato toppings
Method
Method
- 1
Make the white chocolate fondue
In a small saucepan over low heat, warm the heavy cream just until it begins to steam. Add the white chocolate chips and whisk slowly until melted and smooth. Remove from heat, then whisk in the vanilla extract and salt. If using a fondue pot, transfer to the pot and keep warm.
- 2
Prep the fruit
Wash and dry the strawberries, hull and slice them. Cut pineapple into bite-sized chunks. Slice bananas into rounds or halves as desired. Arrange fruit on a serving platter.
- 3
Coat the gelato scoops
Place the white chocolate gelato scoops on a parchment-lined tray. Roll each scoop in shredded coconut and toss with toasted sliced almonds until evenly coated. Return coated scoops to the tray and freeze for 10–15 minutes to set the coating.
- 4
Serve
Transfer the fondue to a warm fondue pot or small serving bowl. Arrange the coated gelato scoops and prepared fruit alongside. Offer skewers or forks for dipping.
- 5
Tips
If the fondue thickens, whisk in a splash of warm cream or a touch more cream until dipping consistency is reached. Keep coatings crisp by serving gelato scoops soon after coating.