Twice-Baked Crab Souffles
‘Twice-baked’ takes all the stress out of a soufflé. Make in advance then turn out and reheat to ser...
340g of dark chocolate, roughly chopped
225g of heavy cream
A pinch of salt
Fondue dippables - fresh/dried fruit pieces, brownie cubes, marshmallows, pound cake.
Over a medium heat, warm cream until bubbles show and it begins to slowly boil. Add chocolate and whisk until smooth and fully mixed together.
Immediately transfer to fondue pot on low heat or serve straight from the pot.
Serve with small brownie cubes, marshmallows and an assortment of fresh and dried fruit, using fondue forks or bamboo skewers to dip into the chocolate.