Chocolate Fondue with Fruit
A pot of melted chocolate and whatever fruit survived the drive in. Dessert for a group.
- calories
- 420
- weight
- 3.5 oz
- cal / oz
- 120
- protein
- 5 g
- serves
- 4, scales
- prep
- 8 min
- cook
- 8 min
- total time
- 16 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Gluten free
- Nut free
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Milk chocolate | 200 g | a bar, not chips; chips resist melting |
|---|---|---|
| Cooking cream | 100 ml | shelf-stable UHT cream travels without a cooler |
| Grapes | 1 cup | pull them off the stems at home |
| Mandarins | 2 | peel at camp, they hold better whole |
| Apple | 1 | firm varieties brown slower |
| Kiwi | 1 | peel and cut into thick rounds |
| Skewers or forks | 1 per person |
Method
- Break the chocolate into small pieces and put it in the pot with the cream. Do not add water.
- Set the pot over the lowest flame the stove will hold. Stir constantly.
- While it melts, peel the mandarins into segments and cut the apple and kiwi into chunks big enough to stay on a skewer.
- Pull the pot off the heat as soon as the last lumps go. Overheated chocolate turns grainy and will not come back.
- Set the pot in the middle. Everyone spears their own fruit and dips.
Chocolate seizes when it gets hot fast or when water gets into it, which is what makes this a lowest-flame recipe rather than a boil-something recipe. The cream is doing two jobs: it buffers the heat and it keeps the sauce loose enough to coat fruit after it comes off the stove. Without it you get a stiff block in the bottom of the pot.
This one needs a cooler, so it is a car-camping or basecamp dessert. Shelf-stable UHT cream in a small carton is the one substitution worth making, since it removes the part of the recipe most likely to spoil. Cut the fruit while the chocolate melts so nothing sits around browning, and wipe the pot before the chocolate sets hard.
Packing
Chocolate and the cream carton ride together in a bag; the fruit goes on top of the cooler, not under anything heavy. Skewers in the side pocket.
Variations
- Strawberries in season are the best thing you can dip in this.
- Dark chocolate and a pinch of salt if the milk chocolate is too sweet for the adults.
- No cream on hand: 3 tbsp of powdered whole milk mixed with 100 ml of hot water works, though it sets firmer.
https://www.friluftsmat.no/post/sjokoladefondue-med-frukt-frisk-og-s%C3%B8t-turmat-dessert