Vanilla grilled fruits with chocolate dipping sauces

4 servings

Ingredients

Quantity Ingredient
Selection of fruits; (at least 8 pieces)
; -mango, pawpaw,
; bananas, peaches,
; plums, cherries
4 tablespoons Golden icing sugar
1 Vanilla pod
Lime; cut into wedges
150 millilitres Double cream; (5fl oz)
200 grams Plain chocolate; (7oz)
1 tablespoon Brandy
200 grams Milk chocolate; (7oz)
200 millilitres Double cream; (7fl oz)
200 grams White chocolate; (7oz)
200 millilitres Double cream; (7fl oz)
2 drops Vanilla extract; (2 to 3)

Directions

DARK CHOCOLATE SAUCE

MILK CHOCOLATE SAUCE

WHITE CHOCOLATE SAUCE

Prepare the fruits. Peel, de-seed and chop each piece into bite sized chunks. Divide between 4 squares of foil, cover with the sugar. Cut the vanilla pod in half lengthways and cut each length in half. Place a piece of vanilla in the fruits. Put onto the barbeque after you have cooked the meat and leave for at least 20 minutes.

To serve, open the parcels, squeeze over the limes and drizzle with a sauce.

Dark chocolate sauce:Put all the cream and chocolate into a saucepan, heat gently until melted. Take off the heat and beat until smooth and glossy.

Add the brandy and mix well.

Milk chocolate sauce: Put all the cream and chocolate into a saucepan, heat gently until melted. Take off the heat and beat until smooth and glossy.

White chocolate:Put all the cream and chocolate into a saucepan, heat gently until melted. Take off the heat, add the vanilla extract and keep beating until smooth and glossy.

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