Earlier in the week I shared one of my new favorite savory Passover recipes (Baked Bissli Coated Chicken Cutlets). Today, I’m switching it up and sharing an easy dessert idea. Since the holiday falls out over Shabbat this year, (which means all cooking needs to be completed before sundown on Friday), I knew a lot of you would appreciate a no-bake dessert option.
That’s right, NO BAKING INVOLVED! My Chocolate Fondue Platter is so so pretty and SO EASY. I used fresh fruit, store bought pastries and sorbet for the platter. Just assemble everything before your guests arrive and you’re all set! It has a very elegant and impressive look (if I do say so myself).
The Chocolate Fondue Platter is rich from the chocolate sauce, yet light from the sorbet and fruit, so it makes for a great late night dessert after a long Seder. Plus “finger food” is fun and something your guests are sure to enjoy.
A trick for the sorbet is to frame it with fresh fruit. That way if the sorbet starts to melt a bit none of the cake or cookies will get soggy.
I also like to put the platter I am using in the refrigerator until I’m ready to assemble everything. That way the sorbet can remain on something chilled while it’s being served.
A variety of store bought cakes and cookies makes this platter a cinch to prepare!
Because it’s Passover I wanted to add something that resonates with the holiday, so I added coconut macaroons. They make the platter look like a classic Passover dessert turned up a notch!
- Store bought chocolate sauce
- 6 tablespoons non-dairy heavy cream
- 7 oz semisweet chocolate chips
- ½ teaspoon instant coffee
- 1 teaspoon fresh orange zest
- Coconut macaroons,
- Sliced honey cake
- Checkerboard cookies
- Coconut walnut bars
- Strawberry and mango sorbet
- Fresh strawberries
- Fresh bananas
- Sliced oranges
- For the sorbet:
- Line a plate with parchment paper. Using a melon baller or small ice cream scooper and scoop the sorbet. Place them on the prepared plate and freeze for at least 25-35 minutes or longer until ready to use.
- If making your own sauce, set a heatproof bowl over a pot of simmering water. Heat the cream, chocolate, coffee and orange zest together and stir until melted and smooth. Allow to cool slightly then cover and place in the refrigerator. Bring chocolate sauce to room temperature before serving, or serve warm.
- To assemble the platter, place macaroons, cake, cookies, strawberries, and oranges on the platter, leaving a space for the bowl of chocolate sauce in the middle. When ready to serve, slice the bananas and place them on the platter and then remove sorbet from freezer and add to platter as well. (I like to place the sorbet between the oranges and bananas).
- Transfer the warm (or room temperature) chocolate to a bowl and place in the center of the platter.