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The dessert, Chic bistro

Chocolate fondue with fruit and marshmallows

Chocolate fondue is a shared dessert for 6 people, with 25 minutes of active work spread over the day. The ganache is made in the morning and reheated at the last minute, rated very easy and costing about 2.60 euros per person. The key is keeping a very low flame under the pot so the chocolate stays smooth instead of thickening.

Set a chocolate fondue in the middle of the table, let everyone dip their fruit and marshmallows, and watch the party happen.

Chocolate fondue with fruit and marshmallows
For
6 people
Work
25 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€2.60
Calories per person
470 kcalcalculated by Kiloach, your weight coach

Chocolate fondue plays on contrast, a warm glossy ganache against fresh tart fruit, soft marshmallows and crunchy ladyfingers. Dark baking chocolate keeps things from tasting too sweet, and that final knob of butter keeps the ganache supple even as it starts to cool in the pot.

It's a dessert that turns dinner into a bit of a game, everyone spears, dips and talks at the same time, perfect for a dinner with friends or a family meal with kids around. It fits naturally into fall or winter, as a lazy end to a long dinner or for a spontaneous birthday treat.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, cut the fruit with a squeeze of lemon and make the ganache, then keep both chilled. Just before guests arrive, arrange the fruit, marshmallows and ladyfingers on plates with skewers. At serving time, reheat the ganache over a double boiler and set it in the fondue pot over a very low flame.

The ingredients

6 people

Pantry

  • Dark baking chocolate 400 g
  • Marshmallows 150 g

Dairy

  • Heavy cream 25 ml
  • Butter 30 g

Fruits and vegetables

  • Strawberries 400 g
  • Bananas 3
  • Kiwis 3
  • Lemon 1

Bakery

  • Ladyfinger cookies 150 g

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Wash and hull the strawberries, cut the bananas and kiwis into pieces, toss with lemon juice and keep chilled.

    The lemon keeps the bananas from browning while they wait.

  2. Chop the chocolate, heat the cream, pour it over the chocolate, let sit for a minute, then stir in the butter until you have a glossy ganache.

    Never let the cream boil hard, overheated cream will scorch the chocolate.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Arrange the fruit, marshmallows and ladyfingers on small plates with skewers.

    Keep the platter within everyone's reach, kids will happily help themselves.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the ganache over a double boiler, then pour it into the fondue pot over a very small flame.

    Keep the flame very low, too much heat will make the chocolate thicken and turn grainy.

Our tips to get it right

  • Pick a baking chocolate with at least 60 percent cocoa, it melts more evenly than a regular bar and makes a less sweet ganache.
  • Cut all the fruit roughly the same size, it will warm evenly against the hot chocolate and be easier to skewer.
  • If the ganache waits several hours in the fridge, warm it gently over a double boiler while stirring constantly rather than in the microwave, it stays smoother that way.

The variations

  • Swap part of the dark chocolate for milk chocolate for a milder version that kids tend to love.
  • Stir a spoonful of praline or hazelnut paste into the ganache for a richer, less bitter fondue.
  • For a faster version, make the ganache in the microwave in thirty second bursts right in front of your guests, stirring between each round.

What to serve it with

  • Coffee or tea to finish the meal
  • Extra dried fruit like apricots or dates
  • A sweet wine such as muscat for adults

Storage

The ganache keeps for 2 days in the fridge in a sealed container, reheat it gently over a double boiler. The cut fruit holds up for half a day thanks to the lemon, but loses freshness beyond that. Freezing isn't recommended, the ganache turns grainy once thawed.

Questions about this recipe

Can dark chocolate be swapped for milk chocolate?

Yes, just cut back on the cream a bit since milk chocolate melts into a thinner ganache. The result will be sweeter and milder, which kids usually enjoy.

How do you keep the ganache fluid throughout the meal?

Keep the burner flame very low and stir occasionally with the skewers. If it thickens too much, stir in a spoonful of warm cream.

Which fruits hold up best for dipping?

Strawberries, bananas and kiwis skewer easily and hold their shape well. Avoid very juicy fruit like watermelon, which waters down the ganache.

Is this a good dessert for a meal with kids?

Yes, it's a great dessert for kids, who love dipping their own fruit and marshmallows. Just keep the lit burner and pot out of their reach.

Can a chocolate fondue be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chocolate fondue?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a chocolate fondue?

About 470 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chocolate fondue cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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