Chocolate Fondue; Autumn Verrines - MAGIMIX 3200XL Mode D'emploi

chocolate fondue

Preparation: 10 min cooking: 3 min
200g chocolate
250ml single cream
50g butter
selection of fruit according to season & personal preference
Wash and peel the fruit, if necessary. In order to cut the fruit into batons, check
that the slicing disc has been removed and place the large pusher inside the
feedtube.
cut the fruit into batons, by pressing down on the pusher with both hands.
Bring the cream to the boil.
Break the chocolate into pieces and place in a large bowl. Pour the hot cream
over the chocolate and stir thoroughly to achieve a smooth consistency.
Add the diced butter and stir.
Serve immediately.
Dip the fruit in the chocolate ganache and enjoy.
The length of the batons will depend on the type of fruit used. Pineapples,
watermelons, bananas and mangoes all make good batons.

Autumn verrines

Preparation: 25 min cooking: 10-15 min
1 apple
1 pear
2 handfuls muesli
Wash and peel the fruit. Cut into quarters.
Slot the disc support and the disc onto the shaft and place the large pusher inside
the feedtube. Switch the food processor on.
Dice the fruit by pressing down on the pusher with both hands.
combine the fromage frais, honey and cinnamon in a bowl.
Divide the fromage frais mixture between the glasses, add a layer of muesli and
top with the diced fruit.
Serve immediately.
48 Desserts
4 tbsp fromage frais
2 tsp honey
¼ ground cinnamon