- Prep time 15 minutes
- Total time 25 minutes
- Portion size 8 servings
Ingredients
Fondue:
Method
Fondue
Combine Praline Hazelnut Butter and dark chocolate in heatproof bowl. In small, heavy-bottomed saucepan, heat cream over medium heat just until small bubbles form along edge.
Pour hot cream over chocolate mixture; let stand for 1 minute. Whisk until chocolate is melted and Praline Hazelnut Butter is incorporated. Stir in hazelnut liqueur (if using). Transfer chocolate mixture to fondue pot and set burner to low heat.
On large platter, arrange strawberries, bananas, madeleines, pineapple, kiwifruit, marshmallows, pretzels and clementines for dipping.
Praline Hazelnut Butter
Preheat oven to 350°F. Spread 1 cup hazelnuts on parchment paper-lined baking sheet; bake, stirring halfway through, until fragrant, about 6 minutes. Transfer to tea towel, reserving baking sheet and parchment paper. Rub nuts vigorously to remove skins.
In small, heavy-bottomed saucepan, heat 1/2 cup sugar and 1/4 cup water, stirring, until sugar is dissolved. Bring to boil; cook over medium-high heat, without stirring, until liquid is amber coloured, 10 to 12 minutes. Remove pan from heat; add hazelnuts, mixing to coat well. Pour onto reserved baking sheet. Transfer baking sheet to freezer; once praline is frozen, break into large pieces.
In food processor, pulse hazelnut praline until finely ground; stir in ½ tsp fleur de sel. Gradually pour in 1/4 cup hazelnut or walnut oil, 1 tbsp at time, mixing until mixture reaches butter-like consistency. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks. Bring to room temperature before using; stir well).
Makes about 1 cup.
Nutritional facts PER SERVING: about
- Calories 560
- Total fat 42 g
- Saturated fat 18 g
- Cholesterol 25 mg
- Sodium 130 mg
- Total carbohydrate 38 g
- Fibre 7 g
- Sugars 24 g
- Protein 7 g
- Iron 6.5 mg
