Perfect Chocolate Fondue

Want perfect chocolate fondue without the fuss? This EASY recipe for chocolate fondue is rich, decadent, and incredible! Can be made without a fondue pot!

Chocolate fondue is a huge favorite around here! (Like, we’re pretty much chocolate fondue experts.)

Good thing this chocolate fondue recipe is so easy to make at home – we can make it any time we want!

How to Make Chocolate Fondue

Making perfect chocolate fondue at home is so easy! This recipe is four simple ingredients:

• chopped chocolate (or good quality chocolate chips)
• milk
• cream
• vanilla extract

Combine everything but the vanilla in a saucepan or in a stovetop-proof fondue pot (like this Swissmar fondue pot – it’s amazing like all the reviews show!).

The chocolate you use is really important. Not all brands of chocolate chips melt well. Ghirardelli or Guittard bittersweet or semisweet chips are my go-to. If I don’t have those brands, I use chocolate baking bars (usually found above the chocolate chips in the baking aisle – often Ghirardelli or Baker’s brands are the most widely available).

Low Heat Only

Place the pot of fondue ingredients over low heat and stir occasionally while the chocolate melts.

Do not let the fondue come to a simmer or a boil! It can scorch and the texture might turn grainy.

When fully melted, the fondue will be glossy, thick and smooth! Basically, it’s heaven in a fondue pot.

Off the heat, stir in the vanilla.

As always, measure with your heart. 💗😉

Adjusting the Consistency of Chocolate Fondue

This recipe makes a really thick, luscious chocolate fondue. It’s much easier to make fondue thinner than it is thicker, which is why this recipe errs on the side of a thicker consistency.

It’s likely you may want the fondue a bit thiner. It’s easy to adjust!

Simply whisk in additional cream or milk until the desired consistency is reached!

What to Dip in Chocolate Fondue

The options are endless for what to dip into chocolate fondue!

Other types and varieties of fruit and cookies also make great dippers for dessert fondue! Do you have a favorite chocolate fondue dipper??

I know some of you are giving a side eye at the cinnamon bears, but all I can say is: don’t knock it ’til you try it!

So yummy! (Despite it feeling a bit morbid in a way.)

What if You Don’t Have a Fondue Pot?

This perfect chocolate fondue can easily be made in a saucepan on the stove and kept warm in several different ways that don’t require a fondue pot:

• a small slow cooker works great for keeping the fondue warm
• the fondue can be kept in the same saucepan you made it in and placed on heating pad or over a boil of very hot, just-boiled water to stay warm

The good news about chocolate fondue is that it doesn’t need to stay super warm to be delicious. Even as it cools, it stays soft and dippable!

Perfect Chocolate Fondue

This chocolate fondue recipe has been a staple for our fondue nights at home for years! And with over 500 5-star reviews, we aren’t the only ones raving about it.

Alyssa says: Made it as written- easy and delicious! plenty sweet for us even with bittersweet chocolate!

Nancy writes: Attempted a couple of recipes which failed during our fondue night I did for our family. A quick google search gave me this recipe and I had all the ingredients. It worked perfectly and was so delicious! Saved the night! will definitely make again!

Helena says: Loved how simple this recipe was and it tasted great! I used the best chocolate we get here and there were no leftovers! We dipped crystallized ginger, marshmallows, apple, strawberries, graham crackers – all sorts and everything tasted great with it!

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Perfect Chocolate Fondue

Yield: 8 servings

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

4.55 stars (590 ratings)

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Ingredients

• 10 ounces (283 g) chopped semisweet or bittersweet chocolate (see note)
• ⅓ cup milk (preferably not skim milk)
• ⅓ cup heavy cream
• 1 teaspoon vanilla extract (see note)
• Dipping options: strawberries, bananas, small rice krispie squares, vanilla cookies, etc.

Instructions 

• In a saucepan or stovetop-proof fondue pot, combine the chocolate, milk and cream, and heat on low, stirring often, until the chocolate is completely melted and the mixture is glossy and smooth. Don't let it come to a boil.
• Once melted, stir in the vanilla extract. The fondue will likely be fairly thick. If a thinner consistency is desired, whisk in heavy cream or milk a little bit at a time until you reach the ideal consistency.
• Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.
• Serve with dippers of your choice like: strawberries, bananas, small rice krispie squares, vanilla cookies, etc.
• Leftover fondue keeps well in the refrigerator. Warm over low heat, stirring often, to reheat.

Notes

Brands of Chocolate: I almost always use Ghirardelli’s bittersweet chips for our chocolate fondue – sometimes Ghirardelli’s semisweet chips in a pinch, but we like it darker and richer with the bittersweet. I will warn you that I tried Nestle chips once and they didn’t melt well (and the taste was off) so choose your chocolate carefully. If you aren’t using a higher-end chocolate chip like Ghirardelli’s or Guittard, I’d use a baking bar of chocolate (usually above the chocolate chips in the store aisle) since it tends to melt better than chocolate chips.

Chocolate Adjustments: if you aren’t a dark chocolate fan and want it rich and chocolatey without being too dark, add 1/2 cup chopped white chocolate (or Guittard white chocolate chips which melt better than other white chocolate chip brands) with the other chocolate for a creamier, lighter version. You’ll probably want to add a touch more heavy cream to thin it out a bit if doing that – just play around with amounts and consistency.

Extract: you can vary the flavor with the extract. We usually stick with vanilla but you could try adding orange extract or peppermint for a twist on the chocolate fondue.

Serving: 1 Serving, Calories: 245kcal, Carbohydrates: 19g, Protein: 3g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 16mg, Sodium: 12mg, Fiber: 3g, Sugar: 14g

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Recipe Source: from Mel’s Kitchen Cafe

Recipe originally published February 2016; updated December 2022 with new photos, recipe notes, etc.

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