Le Bernardin
155 West 51st St.
New York, NY 10019
(212) 554-1515

Chocolate Passion Fruit Fondue
Pastry Chef Michael Laiskonis of Le Bernardin – New York, NY
Adapted by StarChefs

Yield: 2 Servings


    For fondue:
  • ½ cup heavy cream
  • ¼ cup passion fruit juice, strained (about 4 passion fruits)
  • 3 ounces high-quality milk chocolate, chopped
  • 1 ounce high-quality dark chocolate, chopped
  • 2 Tablespoons apricot brandy

    For dipping:
  • Fresh strawberries or sliced bananas
  • Brioche or challah, cubed and toasted

In a small saucepan, combine cream and passion fruit juice. Bring mixture to a boil. Remove from heat and whisk in chopped chocolates and liqueur.

To serve at a later time, transfer the fondue to a covered container and chill.

When ready to serve, gently warm the fondue in the microwave or over a double boiler. Transfer to a fondue pot, assembled and operated according to the manufacturer’s instructions. Take care not to scorch the fondue; if it thickens, it may be thinned with a little milk or cream.

Use long skewers or fondue forks to dip fruit and toasted brioche or challah.

Wine pairing:
A rich, fortified dessert wine made from white wine such as the Mas Amiel Muscat de Rivesaltes 2001


   Published: January 2005