Chocolate Fondue

Looking for fun and easy chocolate dessert experience? Make chocolate fondue! Dip fresh fruit and other dip-ables into the hot, melted creamy chocolate mixture. Takes only 10 minutes to make!

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Serves 8


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


1 Heat the cream over medium heat in a small saucepan until tiny bubbles show and begins to lightly and slowly simmer.

2 Remove from heat, add the chocolate, and whisk until smooth and full incorporated.

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

Arrange the dip-ables 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.

Add a teaspoon of peppermint extract for peppermint chocolate fondue.

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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  • Katie

    Thank you for sharing his wonderful recipe! I love fondue my family has fondue all the time in the summer! We put bananas strawberry a and marshmallows with it! My personal favorite is putting bananas in it because it’s so delicious!!

  • [email protected]

    Here in France we tend to dip biscuits, madeleines, pieces of cake in the fondue.

  • Fork Lift Operator

    I’ve been blessed in that whenever I traveled abroad somebody else paid for it. I remember fondue from a business trip to Zurich Switzerland. Typically fondue is about cheese and not so much about chocolate…but it can be either.

    I would suggest the Trudeau Alto as your fondue pot. It will not scorch your chocolate or cheese like flamed fondue pot can. It’s electric but it’s also basically a double boiler.

    If you want to have some fun, get yourself a cream whipper.

    They can be used for other things besides whipped cream. Try putting your pancake batter into one for ultra fluffy pancakes!

  • 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.

    • Elise

      Hi Pam, heavy cream is heavy whipping cream. You can use any kind of chocolate you like: bittersweet, semi-sweet, or milk chocolate. Semi sweet is sweeter than bittersweet.

  • 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

  • Sandra

    I’m looking for no dairy since my friend can’t have any dairy. We want to make Choc. Fondue with fruit dipping this evening. Please advise about no dairy. Thanks so much.

    This recipe is designed to use dairy. You can try using soy or almond milk but I haven’t tried it so I cannot say what the results will be. ~Garrett

  • Kristi Carlsen

    How do I remove burnt chocolate from the bottom of the pot? I tried soaking for days but it won’t come off.

    Elbow grease and soap, though it sounds like you may have scorched the pot itself, too. ~Garrett

    • Fork Lift Operator

      When it doubt, put on your rubber gloves and give it a good soaking of Easy-Off oven cleaner. Very little elbow grease required. It’s not just for ovens. I will often use it to clean up broiler pans.

      Let it soak for at least half hour and keep your face away from the fumes when spraying. I’ll typically spray it on in the shower stall. Makes it easy to rinse away.

  • Mel

    I tried making chocolate fondue last weekend. I bought some dark cooking chocolate and warmed it (put the choc in a bowl and the bowl in a pot of warm water). I then added a little milk and the whole thing turned into one solid lump!
    what did I do wrong?

    Mel, chocolate is very finicky. I suggest following the recipe as written otherwise you won’t get a desired result. ~Garrett

    • Fork Lift Operator

      When I think chocolate I think it has to be Belgian or Dutch chocolate. American chocolate relies way too much on excessive sugar content. Belgian/Dutch chocolate is more about milk fat than sugar and they use a special process. That’s why their chocolate is so much more smooth and creamy…perfect for fondue.

      If only Sprungli chocolate was available in the US!

      • Fork Lift Operator

        …and the cocoa and cocoa butter…besides the milk fat.

  • Morris

    I found that cream and a little milk work very good as it softens the chocolate so it can flow through the fountain better. I find this a much better alternative then adding oil (although it will flow a bit better with oil…)
    The bailey’s cream is a great idea!

  • Tracey

    I was wondering if these recipes with cream, condensed milk, or butter will work in a chocolate fountain, where the mixture must get “stirred” by flowing around in the fountain.

    Has anyone tried this?

  • Frances

    I just opened my new Bodum fondue pot today and my grandson suggested chocolate fondue for dessert. We used strawberries, blackberries, bananas, Granny Smith apples and sugar wafers. We used Ghiradelli semi-sweet chocolate which we melted in heated heavy cream. It was just delicious and so much fun. The beauty of the Bodum pot is that it has a glass insert which you place into the stainless steel pot which is half filled with water. This prevents the chocolate from burning or sticking. We are going to serve this again for dessert after Thanksgiving dinner but will take some of the suggestions listed here. Can’t wait to add some caramel syrup to the chocolate.

  • Winnie Pamittan

    I tried it and everyone loved it! Thanks for the simple yet fabulous recipe! :)

  • Sheryl

    My husband gave me a chocolate fondue fountain and the directions call for chocolate and oil. I found it to be a little too oily but it needs to be thin for the fountain to work. Has anyone ever used cream in a fountain before?

  • Rumana

    I don’t know about you guys but some cheese dipped in chocolate sounds totally awesome to me. =D

  • Jenna

    Looks great!
    Putting pieces of Toblerone in chocolate fondue tastes great and the specks of nougat melt into honey like droplets on the fruit.

  • katy

    That looks just wonderful! I can’t believe no one has suggested dipping graham crackers yet — can you get any more delicious?!?

    PS — I’m happy you’re not an anti-white chocolate person! I think white chocolate fondue is just as good as dark, thank you very much!

  • Linda

    Hi Elise,
    Yummy photo! Too bad strawberries aren’t in season here yet. I live for chocolate but I also like to make carmel fondue. I do not have a fondue pot instead; I use two small crock-pots that the crocks can be removed. Once the fondues are warmed to desired consistency, I can turn them off. Crocks keep the fondues warm for about an hour or so. I use two long skewers taped together mid-way as disposable fondue forks

    -Linda in Washington state.

    Emily, I found this dairy-free fudge recipe:

    1/2 cup vanilla rice, almond, or soymilk
    1 1/4 cup white sugar
    1/4 cup margarine
    1/2 cup dairy-free chocolate chips
    1 teaspoon vanilla extract (add it last)

    Put milk alternative and sugar in a sauce pan over medium-high heat, stirring constantly. Extra caution must be used with soymilk which tends to curdle. Bring to a boil for 7 minutes. (Keep an eye on the pan at all times and stir frequently). Remove from heat and add margarine, chocolate, and vanilla. Stir until margarine and chocolate melt and mixture is smooth and creamy.

  • Elizabeth

    The only time I tried using my fondue pot, I put a sterno can underneath and it burned too hot and burned the chocolate. Any suggestions?

    Sterno, even on low, can burn very hot. Just keep an eye on it. We used a sterno for this recipe and turned it off after only a few minutes since it heated it so well. Later when it stiffened up, we added some cream and put the sterno back on for a minute or two. ~Garrett

    You can also try using a tea candle, which produces less heat than sterno. ~Elise

  • anne

    Cool. Back in the late 80’s we found a bunch of 70’s style fondue sets in my friend’s mother’s basement and were amazed. She was a garage sale enthusiast and a pack rat. We then started having lots of fondue parties and when my husband and I got married we had the reception in our backyard and borrowed my friends’ fondue pots etc for the food (chicken, shrimp, beef). It was a blast. We had fondue stations in various spots etc. and guests would go from one place to another to make a selection and we hired older teenagers to work the stations. There was a brief period of 70’s retro at that time.

  • Emily

    I love chocolate fondue. Deeply. My only problem is that dairy does not love me. Is there any way to make this dairy-free? I’ve tried just melting plain chocolate, but it’s (obviously) not quite as successful.

    I have never tried it, but soy milk or almond milk might be a viable option. I know others make hot chocolate out of it, which is essentially the same thing as fondue but in different proportions. If you try it out, I hope you’ll post a comment with your results! ~Garrett

    • shazia

      hey I have the same issue as you. I have tried this with dairy free chocolate and soya milk as well as soya cream and it works a treat enjoy :)

  • Rachelle

    I like to use cinnamon, chile powder, and almond extract for my mexican chocolate fondue… yummy!

    Also, two other great dippers are poundcake and… PRETZELS!

    Thanks for the inspiration.

  • jonathan

    Dried pineapple is also quite tasty.

    Another great thing to dip in the chocolate is…chocolate. I chunk up some chocolate, then dip it in the chocolate, and finally, when done dipping, roll it in shaved chocolate.

    You look at me as though there’s something wrong with that.

    Remember – no double dipping you George Costanzas out there!

  • Helen

    Personally, I’m a huge fan of dipping Amaretti Biscuits (although it takes a bit of skill to keep them on the fork!)…