Fondue de chocolate suíço com frutas, bolinho de chuva e honeycomb | Lucas Corazza | Que Seja Doce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the ingredients for the fondue: dark chocolate, heavy cream, cinnamon stick, salt, and fresh fruit.

Melt the butter in a bowl and set aside.

In a separate bowl, mix eggs, sugar, and melted butter until combined.

Alternate adding all-purpose flour and baking powder with milk to the mixture until smooth.

Heat the oil in a frying pan for frying the bolinho de chuva.

Test the oil temperature by dropping a small amount of batter into the oil; if it bubbles and rises, the oil is ready.

Using a spoon, drop small balls of the batter into the hot oil, ensuring they are spaced apart.

Fry until golden brown, turning them as needed for even cooking.

Remove the bolinho de chuva from the oil and place them on a cooling rack to drain excess oil.

While the bolinho de chuva is still warm, toss them in a mixture of sugar and cinnamon for coating.

For the fondue, heat heavy cream in a saucepan with a cinnamon stick and a pinch of salt until just simmering.

Pour the hot cream over chopped dark chocolate and let it sit for 2-3 minutes to melt.

Stir the chocolate and cream mixture until smooth and glossy, then transfer to a fondue pot.

Prepare a platter with fresh fruit, honeycomb, marshmallows, pound cake, cookies, and nuts for dipping.

Enjoy the fondue immediately while the chocolate is warm and gooey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens