The chocolate will stiffen if it gets cold, so enjoy it while it's still warm. Skewer and dip anything you like—pear slices, dried apricots, even marshmallows.
Active Time: 15 minutes |
Total Time: 15 minutes
3 ounces bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon brewed espresso, (see Kitchen Tip)
1/2 teaspoon vanilla extract
Pinch of salt
1 banana, peeled and cut into 8 pieces
8 1-inch chunks fresh pineapple
Place chocolate, cream, espresso, vanilla and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see “No Microwave?” below.)
Pour the chocolate mixture into a serving bowl. Serve with fruit.
Per serving :
19 g Fat;
10 g Sat;
2 g Mono;
20 mg Cholesterol;
54 g Carbohydrates;
4 g Protein;
7 g Fiber;
81 mg Sodium;
382 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 fruit, 1 carbohydrate (other), 4 fat
Tips & Notes
Make Ahead Tip: Equipment: Fondue forks or bamboo skewers
Kitchen Tip: If you don't have an espresso maker, look for instant espresso powder at your supermarket.
No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.