300 g of bittersweet chocolate, chopped
3/4 cup of fresh heavy cream (180 ml)
2 tablespoons of brandy
2 tablespoons of soluble coffee
To accompany
One large haden mango (580 g), cut into 2 cm cubes
One large red strawberry (220 g) with skin, cut into 2 cm cubes
140 g of Italian grapes
140 g of Benitaca grapes
One ready-made brownie (225 g), cut into 2 cm cubes
300 g of bittersweet chocolate, chopped
3/4 cup of fresh heavy cream (180 ml)
2 tablespoons of brandy
2 tablespoons of soluble coffee
To accompany
One large haden mango (580 g), cut into 2 cm cubes
One large red strawberry (220 g) with skin, cut into 2 cm cubes
140 g of Italian grapes
140 g of Benitaca grapes
One ready-made brownie (225 g), cut into 2 cm cubes
In a fondue pot, place the chocolate and heavy cream and cook over low heat, stirring occasionally with a wooden spoon, until the chocolate melts and the mixture becomes homogeneous (approximately 4 minutes)
Remove from heat
Add brandy and soluble coffee and mix well
Light the burner and place the fondue pot on it
Prepare the accompaniment: distribute the mango, strawberry, grapes, and brownie among 4 plates and serve
Insert the chosen fruit or brownie with the fork provided and dip it into the melted chocolate, coating it well
700 calories per serving
