8 oz / 200g plain chocolate (not cooking chocolate)
5 fl oz / 150ml fresh double cream
cubes of fresh fruit, marsh mallow and gluten free sponge cake.
Grate the chocolate into the fondue pan with the cream and stir continuously until the chocolate melts and the fondue is ready to serve. Do not heat beyond this point, the cream should never get anywhere near boiling point.
Each person dips their selection into the fondue with a long fork and eats it while still hot.
Add 1 tsp of coffee powder to the fondue.
For adults add 2 tbsp or 30 ml of Kirsch or Tia Maria or Creme Cacao to the hot fondue.
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