• 150 g (5 oz) plain dark chocolate
  • 150 g (5 oz) milk chocolate
  • 150 g (5 oz) white chocolate
  • 300 ml (½ pint) double cream
  • 75 ml (3 fl oz) mild olive oil
  • 200 g (7 oz) fresh strawberries
  • 200 g (7 oz) fresh raspberries
  • amaretti biscuits

Melt the plain dark, milk and white chocolate in 3 separate bowls over pans of simmering water (see page 10), each with one-third of the cream and one-third of the olive oil.

Pour each chocolate into a separate small bowl or mini fondue pot with a lighted tealight candle underneath.

Serve the chocolate fondues with strawberries, raspberries and amaretti biscuits for dipping.

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