Chocolate Fondue

5 prep, 5 cook

Serves 2

Ingredients

2 strips of orange rind pared from a whole orange with a vegetable peeler

Large pinch ground cinnamon

3 tbsps caster sugar

120ml or 8 tbsps water

150g dark chocolate, broken into pieces

2 tbsps double cream, plus 1 tbsp to decorate

350g mixed strawberries, raspberries and blueberries

Method

Add the orange rind, cinnamon, sugar and water to a small saucepan and heat gently until the sugar has dissolved. Simmer for 3-4 minutes until syrupy and leave to cool for 10 minutes or longer for the flavours to develop.

Discard the orange rind and reheat the syrup. Take off the heat, add the chocolate and leave until melted. Stir until smooth and mix in 2 tablespoons of cream until glossy. Reheat gently if needed.

Arrange the fruit on a plate with fondue skewers or small forks and pour the fondue sauce into a cup or fondue pot set over a burner. You can even use the saucepan you have been cooking with. Decorate with an extra drizzle of cream and swirl with a skewer. Start dipping!

For a minted chocolate fondue, substitute the orange and cinnamon for 2 stems of fresh mint instead of the orange and cinnamon.