Just in time for Easter, our friends at Volpi Test Kitchens  have come up with the perfect recipe for all those chocolate bunnies you’ve been collecting.


CHOCOLATE BUNNY FONDUE  

 

Are you saying you never have half-eaten chocolate bunnies laying about? A foot here, an ear there? Do a little triage of the aftermath of the Easter morning rampage and turn the parts into a unified bowl of sweet fondue. Any kind of chocolate will work, mix it up with what’s in the basket. The kids will like it, too.

by Volpi Test Kitchens 

ingredients 

  • 1 cup heavy cream
  • 8 ounces assorted chocolate bunny pieces

suggested dippers

  • Prosciutto
  • pound cake
  • dried apricots
  • kumquats
  • strawberries

special equipment

  • fondue pot

DIRECTIONS

Break the chocolate into smaller pieces if need be and put in a large bowl.

Pour the cream into a small saucepan over medium heat. Bring it just to a boil (a.k.a.: scald), which should take 3 to 4 minutes, then turn off the heat.

Pour the scalded cream over the chocolate and tap the bowl on the counter to settle the chocolate into the cream. Wait 2 minutes. It goes fast, so don’t leave the room or get caught up in a rom-com. Just watch the bowl of chocolate and ponder why someone decided making rabbits out of chocolate was a good idea in the first place. OK, time is up. Whisk in small circles in the center of the bowl until the chocolate and the cream emulsify. It will be a cool spiraly event, and you’ll know it’s almost done when the color changes from milky brown to deeper brown. Pour into a fondue pot or other serving vessel and start dipping things.