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This original and fun-to-eat dessert is an elegant indulgence. Everyone will love dipping their miniature dainties into this voluptuous Grand Marnier®-spiked chocolate fondue. The liqueur adds a slightly fruity touch which is a perfect match for the chocolate.
50 min
Chocolate Fondue:
- 3½ oz milk couverture
- 1 lb couverture 75 %
- ¾ cup water
- Zest of 1 orange
- ¼ cup glucose
- ¼ lb almond hazelnut praliné
- ¼ cup butter
- 2 Tbsp Grand Marnier® Cordon Rouge liqueur
Crispy banana with sesame (8-10 pieces):
- 2 bananas
- Coating:
- ¼ cup breadcrumbs
- ¼ cup sesame seeds
- 2 eggs
- 1½ Tbsp. sugar
- 1 Tbsp. Grand Marnier® Cordon Rouge liqueur
- ½ cup flour
- ¼ cup clarified butter
Crisp chestnut rolls (8 pieces):
- ¼ lb chestnut paste
- 2 Tbsp. caramelized hazelnuts
- 1 tsp.Grand Marnier® Cordon Rouge liqueur
- brick or filo pastry
- clarified butter
- icing sugar
Gingerbread millefeuille with blood orange preserve (8 pieces):
- ¼ lb pulverized blood orange pulp
- 1/3 lb blood orange segments
- ¼ cup sugar
- 2 Tbsp. pectin
- 5 cardamom seeds
- 2 Tbsp. Grand Marnier® Cordon Rouge liqueur
- 8 slices gingerbread
Strawberries in citrus jelly (8-10 pieces):
- 3 Tbsp. water
- 2 sheets of gelatine
- 3 Tbsp. citrus cocktail (grapefruit, orange, lemon)
- 2 Tbsp. sugar
- 1 tsp. Grand Marnier® Cordon Rouge liqueur
- 8-10 strawberries
- Bring the water to a boil with the finely grated orange zest.
Pour slowly over chopped couvertures. Stir in the praliné, butter and the liqueur.
Cut the banana in slices.
Dip in flour, then in the egg-sugar-alcohol mixture.
Roll in the breadcrumb and sesame seed mixture.
Pan fry until golden in the clarified butter.
Thin the chestnut paste with the liqueur. Add the caramelized hazelnuts. Butter a sheet of pastry and sprinkle with icing sugar.
Cut into eight pieces and put a spoon of paste mixture on each. Roll up like a spring roll. Store in freezer and pan fry in clarified butter just before serving.
Bring the orange pulp and segments to the boil.
Add the cardamom, followed by the sugar and pectin. Boil for 5 min and add the liqueur.
When cooled to 50° C, spread this marmalade on the slices of gingerbread making 4-layer stacks. Keep chilled and cut each stack into four.
Boil the water. Add the sugar and the citrus cocktail.
Add the liqueur and the sheets of gelatine. Let cool and pour into moulds. When the mixture has thickened, insert one strawberry in each.
Chef's tip
If the idea of preparing the dainties seems too difficult to you, use pieces of fruit or cake.
This will reduce the fondue’s preparation time to approximately 15 min.
