Fruit board with dark chocolate dipping sauce

By IRENE MATYS
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SERVES
6
 TO
8
TOTAL TIME

Ingredients

FRUIT BOARD

  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup black berries,
  • 1/2 mix of red and white grapes of their vine
  • 1 pineapple cut in spears,
  • 1 pint of strawberries
  • 4 bananas cut in 1/4 inch rounds
  • 4 peaches cut in 1/4 inch wedges
  • 2 cup cherries
  • 4 kiwi’s quartered
  • 2 cup needles watermelon, 1/2 inch cubed
  • 1 cup whip cream
  • 1 cup dark chocolate dipping sauce
  • 1 cup toasted coconut
  • 1 cup vanilla wafer cookies or a cookie of your liking, crushed

DARK CHOCOLATE DIPPING SAUCE

  • 8 oz of quality dark chocolate
  • 1/2 cup whipping cream
  • 1-2 tablespoons hazelnut or orange liquor (optional)

Directions

  1. Place blueberries, blackberries, raspberries and gapes in freezer for at least two hours to freeze. Keep in freezer until ready to serve.
  2. To assemble fruit board, divide and arrange pineapple, strawberries, bananas, peaches, cherries and kiwi evenly along each side of board. Divide watermelon into to bowls and place at each end of board. Place a empty larger bowl in the centre of the board for the berries and grapes.
  3. Fill small bowls or jars with the chocolate, coconut, whip cream and cookie crumbs and place along the centre of the board. Just before serving, remove the frozen berries from the freezer and fill the empty bowl in the centre of the board.
  4. Serve with wooden skewers, dessert forks and spoons.
CHOCOLATE SAUCE
  1. Melt the chocolate in a double boiler and allow to cool until tepid.
  2. Blend in the whipping cream and liqueur, mixing well and serve immediately.
  3. You can make the day before and warm on stove top just before serving.

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

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