It's January. The month of restraint, restriction and renewal. Of low-fat, low-cal and low-fun.
In theory, the cake tins should be banished to the back of the cupboard and the only weighing and measuring occurring should be the weighing of Body Mass Index and the measuring of waist circumference. In theory, salaries should be spent on gym memberships and diet plans rather than sugar and eggs.
However, in practice, what this most gloomy of months needs is comfort and cheer.
For this month's We Should Cocoa choc-tastic blogging challenge, the lovely Chele from Chocolate Teapot has set the theme 'health conscious'. Previously, we've firmly established here on What Kate Baked that chocolate is indeed terribly healthy and good for you. Hurrah! So, it was simply a case of making it even healthier. And voila! These mini chocolate orange fondue pots were born unto the world.
Both cheerful and comforting.
Mini Chocolate Orange Fondue Pots
(makes 2 pots)
50ml double cream
100g dark chocolate, finely chopped
half a tsp vanilla extract
2 satsumas, peeled and each segment attached to a cocktail stick
1. Set a pyrex bowl over a small pan of simmering water, ensuring the bowl does not touch the water. Pour the cream into the bowl and heat gently.
2. Once the cream begins to very gently boil, remove from the heat and whisk in the chocolate until melted. Add the vanilla extract
3. Pour into pots or mugs, start the dipping and enjoy!
- Ideally, a proper fondue set would be a good plan for this dessert , and indeed would be very helpful to keep the chocolate nice and warm. Otherwise, if like me you don't have a fondue set or burner, follow the instructions as above and eat the dessert very quickly. Which, if you are anything like me, you certainly won't have a problem doing
- Any fruit can be used, as could cubes of leftover (eh?) cake or marshmallows
- Taking minutes to prepare this is the perfect pudding and would also be very appropriate to enjoy apres-ski. Or while lounging on the sofa watching Ski Sunday.