Vanilla Chocolate Fondue

Dipping fresh fruit and crunchy biscuits into vanilla-flavoured melted chocolate is the ultimate way to end this fondue revival night.

  • 250ml (1 cup) pouring cream
  • 1 vanilla bean, split lengthways, seeds removed
  • 375g good-quality milk chocolate, coarsely chopped
  • 2 1/2 tablespoons Baileys Original Irish Cream liqueur (optional)
  • Fresh fruit, to serve
  • Almond biscuits, to serve

Place cream and vanilla bean seeds in a saucepan over medium-low heat. Bring just to a simmer.

Remove from heat. Add the chocolate and cover. Set aside for 10 minutes or until the chocolate melts. Use a balloon whisk to whisk until smooth. Stir in the Baileys, if desired.

Heat a fondue pot over a low flame. Transfer the chocolate mixture to the pot. Serve immediately with fruit and almond biscuits.