Chocolate Fondue with Hazelnut Straws

cook 20 mins
Tags: Quick eats
  • 200 g (7 oz) plain dark chocolate (75% cocoa solids), broken into pieces
  • 300 ml (1/2 pint) double cream
  • 25 g (1 oz) unsalted butter
  • 2 tablespoons brandy or orange liqueur (optional)
  • 3 sheets of filo pastry, about 25 x 23 cm (10 x 9 inches)
  • 25 g (1 oz) unsalted butter, melted
  • 25 g (1 oz) caster sugar
  • 50 g (2 oz) chopped hazelnuts
  • To make the filo straws, line a baking sheet with nonstick baking paper. Place 1 sheet of filo pastry on the baking sheet, brush with a third of the melted butter and sprinkle over a third of the sugar and hazelnuts. Continue with the remaining ingredients, finishing with the hazelnuts and sugar on top.
  • Cut the pastry in half lengthways, then cut into 28 strips, about 1 cm (1/2 inch) wide and separate slightly. Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 4–5 minutes or until golden. Leave to cool on a wire rack while you make the fondue.
  • Place the chocolate, cream, butter and brandy or orange liqueur, if using, in a heatproof bowl set over a saucepan of gently simmering water. Heat gently for 5–7 minutes, stirring occasionally, until the mixture is smooth and glossy.
  • Pour into a fondue pot or warm bowl and serve immediately with the hazelnut straws, for dipping.
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