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Recipe: Drunken Choco-Berry Fondue

A top-ranked dessert in the 2004 REI/BACKPACKER Camp Cook-Off
mango chocolate ginger 445x260(Photo by Justin Bailie)

10 ounces mixed berries (fresh or frozen)

¼ cup sugar

2 tablespoons cocoa powder

¼ to ½ cup chocolate chips 

Pinch of cayenne pepper

1 teaspoon cornstarch

1½ cups water

1 tablespoon rum 

Dippers (like cookies or dried fruit)

At home

Puree berries, adding just enough water to liquefy them. Dehydrate until crispy. Mix berries, sugar, cocoa, chocolate chips, pepper, and cornstarch in an airtight bag.

In camp
Boil water. Add berry mixture. Stir, cover, and set aside five minutes. Bring to a boil, then simmer five to 10 minutes. Remove from heat, add rum. Return to heat; flambé fondue with a lighter or stove flame. Stir, dunk your dippers, and enjoy.

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