By Alison Rose Munn
I’m not sure if I should admit this, but I’m going to go ahead and say it – I’m also allergic to strawberries. And so, I cannot in good faith write much about the delicious berry as I cannot taste test anything without risking another harrowing experience. But! The thought of strawberries reminds me of one of my favorite summer desserts – a cool chilled fondue that as the temperature heats up is a delightful replacement to traditional fondue.
Cool and refreshing, it pairs perfectly with almost any fruit. Until my allergy developed, I used to serve it with strawberries – now my go to choices are blueberries, bananas, apples, and mangos. It has been one of my favorites desserts to share for many years and luckily it is naturally gluten free so I didn’t have to adjust any part of the recipe when my diet changed. My favorite part of the dish is the cayenne pepper – it gives the fondue a surprise kick and enhances the chocolate flavor. But be careful when adding the pepper – too much can ruin the dish (but will clear the sinuses)!
Ingredients
- ¾ cup dark chocolate (chips or roughly chopped if from a block – apx. 6 oz)
- 8 oz (1 cup or ½ pint) heavy whipping cream
- 1 tbsp sugar
- ½ tsp cinnamon
- ½ tsp vanilla extract
- dash cayenne pepper
- fresh fruit of your choice
Directions
1. Add sugar to the heavy cream and whip until thick.
2. In a saucepan over medium-low heat melt the chocolate along with half of the whipped cream.
3. Remove from heat, mix the melted chocolate into the remaining whipped cream. Stir in cinnamon, vanilla, and cayenne pepper to taste.
4. Cover and chill for at least 30 minutes.
5. Serve in a bowl alongside your choice of fruit. Use toothpicks for dipping.
