Christmas chocolate fondue

This fun interactive dish is as festive and decadent as it gets, and it means you need never again have to hover over a Christmas pudding that is steaming for hours in a pot on a hot day.

600g dark chocolate

600ml cream

Heat chocolate until melted in a bowl over boiling water in a saucepan (making sure the bowl does not touch the water).

Break up the chocolate and place in a bowl, then heat in short bursts (20 seconds) in a microwave until melted.

NOTE: If using the microwave, stir between heating bursts as the chocolate may fool you by retaining its shape even though it has melted. Notice how the chocolate (above) still looks as though it is not melted? All it needed was a thorough stirring.

When the chocolate is melted, remove from the heat (or microwave) and stir in a little pure vanilla, kirsch or other liqueur for flavouring, then add 600ml of cream and mix well until all the cream is incorporated and the fondue is glossy.

OOPS! It doesn't look as though it will combine....

....but it does!

See how smooth and liquid it is. Now it can be stored until you want to use it. Reheat gently if it has become too firm.

This is an easy and decadent end to the meal that can even be prepared after the main course has been eaten.

++++

For dipping into the fondue, provide whole strawberries, cherries or raspberries, cubes of mango, pear or pineapple, thick banana slices, nectarine or peach segments, marshmallows or cake cubes. Add anything else you think your guests would enjoy dipping into chocolate!

If you want to avoid fondue fork fights, use segmented dishes (see picture at top) so that everyone has their own space to dip into as they please.

Extras can include pots of whipped cream, yoghurt, or fruit sauce. Have something to sprinkle on top of the mouthfuls such as chopped nuts, toasted coconut, or - for the littlies - hundreds and thousands!

This should serve 12 or more, easily*.

*Leftover chocolate fondue can be cooled and rolled into small balls the size of a marble. Toss these in cocoa powder or chocolate sprinkles to make truffles to accompany coffee for after-Christmas drop-in guests.

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