The chocolate will stiffen if it gets cold, so enjoy it while it's still warm. Skewer and dip anything you like—pear slices, dried apricots, even marshmallows.
3 ounces bittersweet chocolate chopped
2 tablespoons heavy cream
1 tablespoon brewed espresso, (see Kitchen Tip)
1/2 teaspoon vanilla extract
Pinch of salt
1 banana, peeled and cut into 8 pieces
8 1-inch chunks fresh pineapple
Kitchen Tip: If you don't have an espresso maker, look for instant espresso powder at your supermarket.
Active 15 m | Ready In 15 m
- Place chocolate, cream, espresso, vanilla and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see "No Microwave?" below.)
- Pour the chocolate mixture into a serving bowl. Serve with fruit.
No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts.
Recipe Makes 2 Servings
Per serving: 347 calories; 19 g fat(10 g sat); 7 g fiber; 54 g carbohydrates; 4 g protein; 36 mcg folate; 21 mg cholesterol; 36 g sugars; 19 g added sugars; 308 IU vitamin A; 65 mg vitamin C; 29 mg calcium; 1 mg iron; 81 mg sodium; 377 mg potassium
Nutrition Bonus: Vitamin C (108% daily value)
Carbohydrate Servings: 3 1/2
Exchanges: 2 fruit, 1 other carbohydrate, 4 fat