Our besties + dessert charcuterie = the BEST kind of Christmas celebration
The star of the show is the rich and creamy chocolate fondue. We've added a (generous) splash of Baileys Irish Cream for a boozy festive twist .Serve your fondue with a selection of homemade Christmas dipping goodies. On this board we have...
🧡 Gingerbread people
❤️ Strawberry Santa hats
💚 Sprinkle shortbread
🤍 Fluffy marshmallows
The easy chocolate fondue recipe is below, and we’ve included our homemade marshmallows recipe too. They’re a little complicated but so worth the extra effort!
Enjoy celebrating with your friends and family
Festive Chocolate Fondue recipe
150g milk chocolate, chopped
150g dark chocolate, chopped
150ml double cream
- Place the chocolate, double cream and Baileys in a large bowl set over a pan of simmering water.
- Gently heat the mixture, stirring occasionally, until the chocolate melts into a thick glossy fondue mixture.
- Pour into a warm bowl (or fondue pot) and serve alongside your dipping goodies.
225g granulated sugar
0.5 tbsp liquid glucose
5 leaves of gelatine
2 medium egg whites
2 tbsp icing sugar mixed with 2 tbsp cornflour
- Line a baking tray with greaseproof paper. Generously coat the bottom and sides with the icing sugar & cornflour mix (save a little for later).
- Place the gelatine sheets in 70ml cold water and leave to soak.
- Using an electric mixer, whisk the egg white on high speed until bright white & stiff. This will take about 5 mins.
- Meanwhile, make the sugar syrup by combining the caster sugar, liquid glucose & 125ml water in a saucepan. Boil the mixture until it reaches 127°C/260°F on a thermometer (also known as ‘hard ball’ stage).
- With the electric mixer still on, gradually pour the hot sugar syrup down the sides of the mixing bowl into the egg white.
- Squeeze excess water out of the gelatine sheets and add to the mixture. Continue to whisk for 5 minutes until thick, white and glossy.
- Spoon into the baking tray and smooth out the top. Sift the leftover icing sugar/cornflour mix on top.
- Leave at room temperature to set for roughly 2 hours.
- Dust a knife with icing sugar, slice and enjoy!