Jack-o'-Lantern Chocolate Fondue (Print)

Chocolate fondue in mini pumpkin, paired with fruit and cake dippers for autumn gatherings.

# Components:

→ Chocolate Fondue

01 - 7 oz dark chocolate (minimum 60% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of sea salt

→ Pumpkin Vessel

07 - 1 small sugar pumpkin (about 2 to 3 lbs), washed

→ Dippers

08 - 1 cup fresh strawberries, hulled
09 - 1 cup green apple slices
10 - 1 cup marshmallows
11 - 1 cup pound cake cubes or gluten-free cake
12 - 1 cup pretzel rods or sticks

# Directions:

01 - Using a sharp knife, cut a lid from the top of the pumpkin. Scoop out seeds and stringy flesh to form a clean cavity. Rinse with water, pat dry, and carve a Jack-o'-Lantern face if desired. Set aside.
02 - In a medium saucepan over low heat, combine chopped chocolate, heavy cream, butter, and honey. Stir continuously until the mixture is fully melted and smooth. Remove from heat and blend in vanilla extract and sea salt.
03 - Pour the warm chocolate mixture into the prepared pumpkin cavity. Position the pumpkin lid slightly askew for festive presentation.
04 - Display dippers on a serving platter around the pumpkin. Use fondue forks or skewers to dip fruit, cake, and treats into the chocolate.

# Chef Secrets:

01 -
  • Perfect for parties and celebrations without demanding much effort
  • Uses a real pumpkin as the serving vessel so it looks extra festive
  • Customizable for gluten free vegetarian or even vegan diets
  • Ready in about thirty minutes from start to finish
  • Only simple ingredients transform into such a showstopper
02 -
  • High in antioxidant rich cocoa and naturally gluten free if you use gluten free dippers
  • Pumpkin vessel adds autumn charm and doubles as eco friendly serving ware
  • Chocolate fondue stays silky and warm thanks to the pumpkin insulation
03 -
  • For extra shine and flavor always melt the chocolate over very low heat and stir constantly. Using a super clean dry pumpkin cavity prevents watery chocolate.
  • Assemble the platter with colors in mind to make everything pop visually. I learned the hard way that rushing the chocolate can cause it to split so take it slow and enjoy every step.
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