Chocolate Fondue with Fresh Fruit Brochette

Serves: 12

Ingredients

• 400g Pritchitts Cooking
• 150g dark chocolate, 55%
• 150g milk chocolate
• 30g glucose
• 50ml Cointreau, or other orange liquer
• fresh fruit for the brochette

Method

Place the Pritchitts Cooking and glucose into a saucepan and bring to the boil.

Add the dark and milk chocolate and mix together with a spatula until melted.

Use a hand blender and without incorporating air into the chocolate cream, mix until homogenised and very shiny. Add the orange liqueur in a continuous stream while blending.

Pour the warm chocolate cream into espresso cups. Decorate with a fresh fruit brochette.

Variations

Other liquers can be used, according to personal preference.