How to Make Chocolate Fondue

A perfect treat for this time of year (and right on through to say, oh, I don’t know, next June?!) is chocolate fondue. As a big fan of any type of fondue, you can imagine how high chocolate fondue ranks on my list. Right at the top. And when it’s done well, it’s over the top! It’s easy to do at home and it will totally impress your friends. Just be sure to have lots of napkins on hand and maybe do it in the kitchen or at the dining table because it’s sure to drip and chocolate is hard to wash out.

One of the simplest recipes I’ve found is from, well,  The name says it all. It’s simple. Delicious, but simple. They have a ton of recipes on their website so be sure to snoop around there. Since their recipe entry is so complete, I’m going to paste it as is along with their great suggestions for variations. As for what to use to dip in the chocolate, do you really have to ask? Anything! Poundcake cubes, strawberries, marshmallows, pretzels, banana slices, granola bar chunks, gummie bears, and on and on and on. And don’t limit yourself to just one type of chocolate. Mix it! Branch out! Go crazy!

Chocolate Fondue Recipe

12 ounces of dark chocolate (chips or roughly chopped if from a block)
8 ounces of heavy cream
A pinch of salt
Dippables such as strawberries, banana pieces cut into 1-inch chunks, dried apricots, candied ginger, apple pieces

Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.

If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.

 – Add a tablespoon or two of Bailey's Irish Cream to the chocolate. Other liquors such as Grand Mariner, Amaretto, or Kirsch are equally yummy.
– Add a 1/2 teaspoon of cinnamon and ancho chili pepper for a nice Mexican Chocolate.
– The contents of a vanilla pod or some vanilla extract are always a decadent touch to chocolate.
– A good pinch of espresso powder can do wonders!
– Orange zest or grapefruit zest is nice way to create a slightly fruity chocolate.
– A few tablespoons of Torani flavoring syrups (the kind used for coffee or Italian sodas) can add a nice dimension of flavor as well.
White chocolate is always a nice change, and spiked with a little liquor or citrus zest becomes heavenly.
– Steeping the cream for an hour beforehand and while heating it can add a nice subtle flavor, lemongrass for white chocolate or a bag of Earl Grey tea for dark chocolate are particularly stylish and contemporary.

I find myself particularly drawn to the idea of a Mexican Chocolate fondue. Could be fun to dip tortilla chips in, creating the “salty, sweet and little bit of heat” thing. So, pick your poison and have fun-due! Thanks again,!