Chocolate Fondue with Almond Nougatine
Chocolate Fondue with Almond Nougatine
Ingredients
- 1 tbsp (15 ml) water
- ⅓ cup (70 g) sugar
- ⅔ cup (105 g) blanched almonds, roasted
- 9 oz (250 g) dark chocolate, chopped
- 9 oz (250 g) milk chocolate, chopped
- 1 cup (250 ml) 35% cream
- ½ cup (125 ml) milk
- 2 bananas, cut into pieces
- 2 pears, peeled or not, cored and quartered
- 1 cup (150 g) large blueberries
- 1 cup (135 g) raspberries or blackberries
- 100 g store-bought butter waffle cookies
Instructions
- Line a baking sheet with a silicone mat or parchment paper.
- In a small pot, bring the water and sugar to a boil. Cook without stirring until an amber caramel forms. Remove from the heat. Immediately add the almonds and stir with a spatula to coat well in the caramel. Quickly transfer the mixture to the baking sheet and spread out in an even layer. Let cool completely at room temperature, about 30 minutes. Coarsely break into pieces. In a food processor, blend the nougatine into crumbs (see note). Set aside.
Chocolate Fondue with Almond Nougatine