Chocolate-hazelnut dipped fruit

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves16
  • DifficultyMedium
1/4 pineapple, peeled, cored and cut into 16 1 1/2-cm chunks
2 medium bananas, peeled and cut into 16 1cm slices
16 (110g) seedless red grapes
110ml double cream
450g milk chocolate chips
1 tsp vegetable oil
225g chopped hazelnuts, toasted *See Cook's Note
1) Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers.

2) In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.

3) Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

*Cook's Note: To toast chopped hazelnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 180 degree, gas mark 4 oven for 8 to 12 minutes until lightly golden. Cool completely before using.

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