The chocolate will stiffen if it gets cold, so enjoy it while it’s still warm. Skewer and dip anything you like — bananas, strawberries, pineapple, pear slices, dried apricots, even marshmallows.

Chocolate Fondue

3 ounces bittersweet chocolate, chopped

2 tablespoons heavy cream

1 tablespoon brewed espresso

(see Kitchen tip)

½ teaspoon vanilla extract

Pinch of salt

1 banana, peeled and cut into 8 pieces

8 1-inch chunks fresh pineapple

4 strawberries

Place chocolate, cream, espresso, vanilla and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see “No microwave?” below.)

Pour the chocolate mixture into a serving bowl. Serve with fruit. Serves 2.

Recipe tips and notes

Kitchen tip:

If you don’t have an espresso maker, look for instant espresso powder at your supermarket.

No microwave?

Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.

Per serving:

347 calories; 19 g fat (10 g saturated fat; 49 percent calories from fat); 54 g carbohydrates; 21 mg cholesterol; 81 mg sodium; 4 g protein; 7 g fiber.
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