Chocolate Fondue with Fresh Fruit


  • 1 cup heavy cream
  • 1 lb bittersweet chocolate, chopped
  • ½ cup shredded coconut
  • ⅓ cup almonds, chopped
  • ⅓ cup hazelnuts, chopped
  • ¼ cup butter
  • 2 cups water
  • 2 lb mixed fresh fruit
  • 4 tbsp superfine sugar
  • juice of 1 lemon


Rinse and dry the fruit. Cut the larger pieces into bite-sized chunks. If using apple, pear, or banana, immerse the chunks in water and lemon juice for a few seconds to prevent the flesh from browning, then dry carefully. Arrange the fruit in an attractive bowl or serving dish. Melt the chocolate in a double-boiler over barely simmering water. Dilute with the cream, add the butter and sugar and stir until the sugar has dissolved. Pour the chocolate mixture into the fondue bowl and keep warm over the flame. Place bowls filled with the almonds, hazelnuts, and coconut on the table, so the dipped fruit can be rolled in it.