Recipe courtesy of Alex Guarnaschelli
Chilled Fruit "Fondue" Board
Getting reviews...
- Level: Easy
- Total: 45 min (includes freezing time)
- Active: 25 min
- Yield: 4 to 6 servings (1 1/4 cups sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 885
- Total Fat
- 65 g
- Saturated Fat
- 45 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 7 g
- Sugar
- 58 g
- Protein
- 7 g
- Cholesterol
- 7 mg
- Sodium
- 365 mg
This is really playful, and you can have your pick of what types of fruit you use. I like to stick largely with berries because they are juicy and bite-size when whole. Dipping fruit in the sauce and letting it harden is a clever take on a fruit and fondue board that will impress your friends and family. If they don’t watch The Kitchen the way you do, they won’t learn this clever little sauce that you can also use for ice cream sundaes, sandwiches and even sorbet. You can use store-bought chocolate topping, but know that making your own at home means you can use better and darker, more pleasantly bitter chocolate. Don’t like coconut oil? Sub in the same amount of olive oil. Change the toppings as you see fit. Pumpkin or sunflower seeds or sprinkles could be great toppings here, too.
- Level: Easy
- Total: 45 min (includes freezing time)
- Active: 25 min
- Yield: 4 to 6 servings (1 1/4 cups sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 885
- Total Fat
- 65 g
- Saturated Fat
- 45 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 7 g
- Sugar
- 58 g
- Protein
- 7 g
- Cholesterol
- 7 mg
- Sodium
- 365 mg
Ingredients
Fruit:
Sauce:
Topping:
Directions
Special equipment:
long skewers- For the fruit: About 30 minutes before serving, skewer the fruit and place on a parchment-lined baking sheet in a single layer. Freeze until just chilled enough, about 30 minutes.
- For the sauce: In a medium heatproof bowl set over a pot of just simmering water, melt the chocolate (this is a double boiler setup). Stir in the coconut oil, corn syrup and salt, and mix until fully combined. Remove from the heat.
- For the topping: Arrange the almonds on half the board and the chocolate chips on the other.
- Remove the fruit from the freezer and dip each piece one by one, then arrange in a single layer on the board. Lay the raspberries and strawberries on top of the chocolate chips and the blackberries and grapes on the almonds.
