Chocolate Fondue Platter for Passover
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • Store bought chocolate sauce
  • OR
  • 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
Directions
  1. For the sorbet:
  2. 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.
  3. 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.
  4. 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).
  5. Transfer the warm (or room temperature) chocolate to a bowl and place in the center of the platter.
Recipe by Rachel Kor at https://rachelkor.com/chocolate-fondue-platter/