Chocolate Fondue


Please welcome guest author Garrett McCord. ~Elise

Fondue has finally made a comeback, as most culinary fads eventually do, but this time with a bit of spark. Back in the seventies a party wasn’t groovy unless a fondue pot was rolling. Nowadays, fondue fountains and fondue restaurants are all the rage but few people seem to be doing them at home, which is a shame considering how easy (and cheap) it is. Fondue gatherings are also a great chance to be interactive at the table and even those who don’t cook can enjoy the simple play of dipping and eating.

Chocolate fondue in particular is laughably simple. Melted chocolate becomes the base for infinite varieties of dippables. Plus the chocolate can easily be flavored to perk the senses and create astounding flavors and variety. While great for a party, chocolate fondue is also the perfect way to end a romantic meal at home. The set up can be done way in advanced and the only thing you have to do later is turn on a little flame to get your own flame burning.

Chocolate Fondue

Using a fondue pot isn’t mandatory, but it does make it easier and adds a certain sense of class. If you are using a regular pot, once the chocolate is melted put an oven mitt down on the table and place the pot on top and begin to dip. The chocolate may cool rather quickly if it is in a regular pot. However if you are using a fondue pot, with a little flame underneath it, the chocolate will keep nice and warm, and melted much longer.

As for what to dip feel free to pick and choose; many people enjoy baked goods such as brownies, pound cake, marshmallows, and the ever lovely ladyfinger. Fresh fruit such as strawberries, pears, or bananas are always romantic and a bit healthier. And as always dried fruit such as apricots or large chunks of candied ginger make for a nice set-up.

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 appricots, candied ginger, apple pieces


1 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.

2 Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.

3 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 Marnier, 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.

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Great ideas from Heidi on chocolate fondue from 101 Cookbooks

Milk chocolate fondue with a little lemon rind from Food, Glorious Food

Caramel Toffee fondue from My Life as a Reluctant Housewife

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Showing 4 of 30 Comments

  • Pam Morgan

    What kind of cream? I know you say heavy cream, but what kind? Also, do you use semi sweet chocolate or sweet? I just purchased a vitamix and cannot wait to make the grand-daughters some chocolate fondue to dip some fruit in,but i have NEVER made any and am scared i will mess it up and they want some soooo bad. Please help! Thanks in advance for any advice you can give me.

  • teo

    A simply but so delicious recipe!

  • Debbie

    Will this serve 5? Two 14 year old boys, one 10 year old boy, one 10 year old girl and one 29 year old (again) mom?

    I imagine so. ~Garrett

  • Denise

    I tried a chocolate fondue for a party last week, basically the same recipe – it was wonderful, but halfway through the evening I lost that gorgeous thick creamy texture and got something looking curdled and lumpy. It still tasted yummy (and people did keep eating it!) but I wondered how to prevent this in future? Was it liquid from the fruit, or did it actually burn? It didn’t taste burnt.

    Lots of reasons this happens. Chocolate and milk burning. Water from dippables getting into the chocolate. Loss of water from the milk. The thing is is that chocolate fondue left for a while starts looking offputting. No real way around it. ~Garrett

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