Perfect Chocolate Fondue

Want perfect chocolate fondue without the fuss? This easy recipe for chocolate fondue is incredibly rich and decadent. Perfect for all the dipping!

I think it’s safe to say we are complete fondue freaks around here.

We love it. We dream about it. We request it for New Year’s Eve and birthday dinners and Valentine’s Day (and sometimes midweek just because).

It’s kind of a huge favorite.

I’ve waxed poetic about our most-loved cheese fondue recipe and it’s about time I gave appropriate recognition to the other love in our lives: chocolate fondue.

I mean, hello, chocolate.

Since you already know me and my preferences, it’s not a surprise that I’d totally forego the cheese number any day over this rich, decadent, delicious nectar.

It’s so yummy that sometimes I just sit and stare into space wishing I was dipping browned butter rice krispie treats into luscious chocolate fondue instead of…well, staring into space {note to self: be more effective with my time}.

I’ve played around with the recipe over the years but this is the one that’s kind of stuck.

I’ve added a few additional notes to the recipe below so take a look-see it if you are curious about any variations and info on chocolate (hint: you’ll need to channel your inner Ina Garten and go for some “good-quality” chocolate here).

Also, speaking of fondue pots (were we?), I’ve updated the cheese fondue post with some info about fondue pots but I’ll include a little tidbit here, too.

In short, I used to have and use a Cuisinart electric fondue pot but didn’t love it for a lot of reasons (short cord, uneven heating, etc) and feel like I was reborn when I started using this Swissmar classic fondue pot. It’s just the best fondue pot ever. That’s all.

On those nights when we are fondueing like it’s 1999 and we need something for both cheese and chocolate, I use the Swissmar pot for cheese and pull out my small slow cooker for the chocolate.

I have a little dipper my mother-in-law gave me when it came with her larger, new slow cooker and I also have a 1 1/2 quart slow cooker similar to this one that my friend Katie gave me when she was dejunking a few years ago…which makes me think I must have a “I’d love your hand-me-down slow cooker” written on my forehead; truth is truth.

And yes, if you are wondering, the smackeroo-kissy rule still applies to chocolate fondue.

One Year Ago: Classic Strawberry Shortcake {With a Decadent Chocolate Version}
Two Years Ago: No-Bake Berry Yogurt Cheesecakes
Three Years Ago: Chocolate X’s and O’s {Perfect Ice Cream Toppings!}

Yield: Serves 6-8

Perfect Chocolate Fondue

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Ingredients:

• 10 ounces semisweet or bittersweet chocolate, chopped (see note)
• 1/3 cup milk
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract (see note above for other variations)
• Lots of dipping options (strawberries, bananas, small rice krispie squares, vanilla cookies, etc.)

Directions:

1. In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don’t let it come to a boil; keep it on low heat.
2. Once melted, stir in the vanilla extract. If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.
3. Serve with dippers of your choice. We love: marshmallows, vanilla cookies, strawberries, rice krispie treats cut in little squares, bananas.
4. Any extra chocolate leftovers (??) will keep well in the refrigerator – just reheat on low to have yourself another chocolate fondue experience.

Notes:

Let’s talk chocolate for a second. 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.

If you aren’t a dark chocolate fan and want it rich and chocolatey without being too dark, several times when we’ve made this for friends that aren’t as hip on dark chocolate as we are, at the end I dropped in about 1/2 cup chopped white chocolate (or Guittard white chocolate chips which melt better than other white chocolate chip brands) to melt 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.

Also, 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.

A final note – depending on the type of fondue pot you have, you may be able to make the fondue start to finish in the pot; be sure to consult manufacturing directions if doing so (and I give a few more details up in the written post).

All images and text ©Mel's Kitchen Cafe.

Recipe Source: from Mel’s Kitchen Cafe

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