Amaretto is comforting and mellow, allowing the light rose flavour to work well with heavier dippers such as brioche as well as fruit. This is a recipe that can be adapted for the seasons though, so in summer stick to fresh fruits and marshmallows and experiment by making the fondue with a gin containing floral notes such as Hendrick’s or Plymouth.
Once you have your basic mix there are no fondue rules. You can adjust the fluidity with extra cream or alcohol, try a different alcohol, add extra rose water with the amaretto to intensify the floral flavour, enhance it with spices like ground cardamom or black pepper, and dunk anything you please; these are just our suggestions.
- 3/4 cup (6fl oz/175ml) whipping cream
- 2 tbsp amaretto
- 7oz (200g) Rococo dark chocolate floral bar with rose, finely chopped (or use good-quality plain dark chocolate and add rose water to taste when you add the amaretto)
Dipping items – strawberries, raspberries, mango slices, marshmallows (fresh ones if you can find them), meringues, brioche, chunks of cake or chocolate brownie.
Bring the cream to the boil. Allow it to cool for a few minutes then add the amaretto. The cream needs to be hot enough to melt the chocolate but not so hot that it scalds the chocolate and destroys the delicate rose flavour. Pour very slowly over the chocolate, stirring all the time. Continue to stir until the mixture has emulsified.
Ideally, you should place the pot over a burner/warmer/tea light to keep it warm, and serve the fruit and other dipping goodies next to it on a platter with some skewers. If that isn’t possible you can just reheat the fondue very gently if it starts to stiffen before your guests have finished.
If you want to prepare this in advance, you will need to very slowly reheat the fondue mix and stir it well just before serving to melt it again.