The Fell Foodie’s fondue au chocolat recipe

Harrison Ward shows you how to have the perfect, warming chocolatey treat after a cold swim

It seemed like chocolate fondue fountains were everywhere in the mid-to-late 2000s, from department stores to birthday parties to hotel receptions. In this post-pandemic, hygiene-obsessed world, fondue and mountains and a carefully chosen band of skewer-wielding peers is perhaps more fitting. Saying that, a fondue wouldn’t go amiss bang centre of the table in a Swiss chalet after a day on the slopes. Enjoy this portable fondue until then.

Ingredients 

300ml double cream 
salt 
425g dark chocolate 
strawberries 
salted pretzel pieces** 
marshmallows

Method 

1. Add the cream to the saucepan with a pinch of salt. Heat over a medium flame until it begins to simmer.
2. Turn the heat off and add the chocolate – chop it up for a quicker melt. Leave it to sit in the cream for a couple of minutes before mixing until melted, smooth and incorporated.
3. Eat immediately by dipping fruit and snacks into the mix. If it begins to set and solidify, reheat and stir until it’s the right consistency again before knocking the heat back off.

Harrison Ward’s new book, Cook Out is out now. This ultimate outdoor adventure cookbook contains over 80 of easy-to-prepare gourmet recipes that will keep you fuelled all day long. Purchase here.