The retro chocolate fondue gets a makeover! This coffee chocolate fondue recipe is infused with Grinders Nicaragua Blueberry Candy coffee – giving an epic creamy caramel and nutty flavour. Finished with a pinch of salt and you’ve got yourself a winning dessert-for-brunch centrepiece!
- 1 Tbsp Grinders Nicaragua Blueberry Candy coffee beans (coarsely ground)
- 250ml thickened cream
- 150g good quality 70% dark chocolate
- Large pinch of salt
- To serve: dippers of your choice (e.g., fresh fruit, dried fruit, pastries, pretzels – go nuts!)
- In a small saucepan, heat the cream up until simmering then turn off heat. Immediately add ground Grinders coffee beans, stir and stand for at least 30 minutes for the coffee to infuse. Use this time to prep your dippers!
- Break up the chocolate into a heatproof bowl or fondue pot, add a large pinch of salt and place a sieve on top. After 30 minutes, bring the cream back up to simmer and immediately pour through the sieve and over the chocolate. Let it stand for 30 seconds then mix until smooth.
- Serve the fondue warm – if you don’t have a fondue pot, place a small steaming rack over a tea candle and place your heatproof bowl on the rack. Or if the fondue starts becoming too thick, put the bowl in the microwave for short 10 second bursts (stirring in between). Voila!