In short: Little pans of melted chocolate and cream, poured over fruit lightly roasted on the raclette grill’s hot plate, with brioche and marshmallows. The perfect way to end a raclette night without pulling out a single new utensil.
📲 The videos that inspired this recipe
Chef’s tip
After three rounds of cheese, nobody is hungry. Then someone puts a bar of chocolate on the table and, miracle of biology, everyone suddenly finds a spare stomach. Chocolate raclette is made for that moment: you keep the ritual of the raclette pan and the conviviality, and simply change registers.
Chocolate is a more temperamental ingredient than cheese: it hates sudden heat and moisture. A spoonful of cream in each pan keeps it supple and forgives plenty of clumsiness. And wash the pans after the savory course: banana and chocolate with a hint of raclette, we’ve tasted it for you, and we do not recommend it.
| Prep time | 15 min |
|---|---|
| Cook time | 5 min |
| Total | 20 min |
| Servings | 4 people (adjustable) |
| Difficulty | Very easy |
Ingredients (for 4 people)
- 200 g of dark baking chocolate, 55-70%
- 100 g of milk chocolate
- 8 tablespoons of whole liquid cream
- 2 bananas
- 2 pears
- 250 g of strawberries
- ¼ fresh pineapple
- 4 slices of brioche
- 12 marshmallows
- 1 pinch of fleur de sel
Preparation
- Peel the bananas, pears and pineapple and cut them into 1 cm (½ in) slices; wash the strawberries and cut them in half.
- Cut the brioche slices into 3 cm (1 in) cubes and arrange them on a dish with the marshmallows.
- Chop both chocolates into small pieces and mix them in a bowl.
- Turn on the raclette grill for 5 minutes and clean the top plate if it was used for the savory meal.
- Place the banana, pear and pineapple slices on the hot plate and brown them for 2 minutes on each side.
- In each raclette pan, put 2 tablespoons of chopped chocolate and 1 tablespoon of cream, then slide under the heating element for 2 to 3 minutes, stirring halfway through.
- Pour the melted chocolate over the fruit, brioche or marshmallows, add a pinch of fleur de sel and enjoy right away.
Chef’s tips
- Chop the chocolate small: it melts faster and more evenly, so it’s less likely to burn.
- If the chocolate turns grainy, add a spoonful of hot cream and stir; it often becomes smooth again.
- Strawberries aren’t meant to be roasted: serve them raw to keep their freshness against the hot chocolate.
- A marshmallow set on the chocolate in the pan puffs up and turns golden in a minute: a guaranteed hit with the kids, and with the adults who pretend they don’t want any.
Variations
- Praline version: replace the milk chocolate with praline chocolate and add crushed hazelnuts.
- White version: white chocolate, raspberries and lime zest, for a tangier dessert.
- Crêpe version: serve the melted chocolate over mini crêpes cooked on the grill’s plate.
Which wine to serve?
With dark chocolate, a red vin doux naturel pairs well; on the Alpine side, a vin de paille or a Valais Malvoisie flétri goes nicely with the roasted fruit. For kids and drivers, hot apple juice with cinnamon does the job perfectly.
Frequently asked questions
Can you make chocolate raclette without cream?
Yes, but heat it more gently: without cream, chocolate burns faster. A little milk or a small piece of butter can replace the cream.
Which fruits should you avoid?
Very watery fruits such as watermelon or citrus segments release juice and cool the chocolate. Stick with banana, pear, pineapple and strawberries.
Can you make chocolate raclette with a fondue set?
Yes, melt the chocolate and cream in the caquelon over low heat and dip the fruit in as you would with a fondue.
🧀 The right grill: the 3-in-1 raclette crêpe maker (pans, grill and crêpes) or the chocolate fondue set, our comparison.
Read also: Chocolate raclette: the trend from Japan
