Another quick and easy dessert for Passover is chocolate fondue! Just make sure to use kosher for Passover chocolate if you are making the recipe for Passover. What is kosher for Passover chocolate? Well, it is chocolate that does not contain lecithin. Lecithin is a soy-based emulsifier that helps bind and smoothen all the chocolaty goodness in most chocolate. The several different types of chocolate that I had in my pantry contained lecithin, including Valrhona, Callebaut, Scharfenberg and Lindt!
Chocolate fondue is a dessert that is good for any occasion. I served it with fruit including: pineapples, strawberries, raspberries, clementines and bananas (which mysteriously disappeared when I photographed the dessert). To complement the chocolate and fruit, I often like to have small madeleines or small cubes of pound cake. Since flour wasn’t an option, I decided to try a new recipe. I recalled that, about a month ago, Ivonne from Cream Puffs in Venice posted her family’s amaretti recipe and the pitures looked spectacular. The recipe also contained no flour. So, instead of making something cakey, I made Ivonne’s wonderful amaretti. Thanks Ivonne! The key to this dessert is good quality chocolate, fruit and almonds as the recipes are simple, straightforward and very satisfying.
chocolate ganache: for your fondue
250g good quality bittersweet or semi-sweet chocolate
250ml heavy cream 35%
1. Chop chocolate up into small pieces.
2. Heat cream in the microwave or boil cream on the stove.
3. Pour the hot cream onto the chocolate and let it sit for 10 minutes.
4. Stir the chocolate and cream mixture until smooth.
5. The ganache can be made ahead – just heat the ganache for 30 seconds or until warm before serving. Serve the chocolate fondue warm with the fruit and cookies. I like to serve the chocolate fondue in small, individual, ramekins so that everyone can dip as much as they want!