Chocolate Fondue

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}.

Chocolate Fondue

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.

Chocolate Fondue

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.

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!}

Perfect Chocolate Fondue

Yield: Serves 6-8

Perfect Chocolate Fondue

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).


  • 10 ounces semisweet or bittersweet chocolate, chopped (see note above)
  • 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.)


  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.

Recipe Source: from Mel’s Kitchen Cafe

Disclaimer: this post contains a few Amazon affiliate links.

38 Responses to Perfect Chocolate Fondue

  1. Cheryl says:

    Just made this tonight for my husband and 4 daughters. They absolutely loved it!
    Great, easy recipe!! I used the Ghirardellis semi-sweet chocolate. Thank you!!

  2. Lindsay says:

    Have you ever added caramel & candied pecans to this for a Turtle Fondue similar to Melting Pot?

  3. Jolynn says:

    How long will it store in your fridge?

  4. Rachel says:

    Hi, would fat free or low fat heavy cream work? And how about almond milk?
    Thank you!

  5. Dawn says:

    I wanted to make this @ work for a Christmas party. I have an electric fondue pot, can this all be done in the fondue pot ? If so,how low & how long?

  6. Tegan says:

    How long does it take this delicious recipe to firm up? I am hosting a larger party and would like to serve individual mugs of chocolate for the fondue experience yet the mugs won’t have their own heat source.
    Thank you, this looks fantastic!

    • Mel says:

      I’d say it would stay dippable in individual mugs for 15-20 minutes if it’s pretty warm when you put it in the mugs.

      • Tegan says:

        Thank you for your quick reply and input!!

        • tegan says:

          Follow-up…My friends like me even more than they used to, after trying this chocolate fondue! Good call on the Ghirardelli chocolate chips. I made this the night before, then the next day filled the mugs with a scoop of chocolate and placed them in my warmed oven for 20 minutes. It worked perfectly!

  7. ds says:

    Hi – great recipe. Can the chocolate be made in advance and transferred to a fodue pot on arrival? taking a spread to a potluck so trying to plan if better to make last minute at the person’s house, which I ideally prefer not to or make at home and take. would love your thoughts…

  8. Marcie says:

    Hi Mel! I’m not sure if you answered this already above but will this recipe work for a chocolate fountain? I have to make homemade chocolate since my daughter has a peanut allergy. Please let me know. Thanks!

    • Mel says:

      Hmmm, I’m not sure since I’ve never used one of those. If it’s pretty normal chocolate fondue the fountain needs then yes, this should work, but I don’t know how thin the mixture needs to be to flow through the fountain.

      • Nancy says:

        I’ve used those fountains in my work frequently and the answer is no you can not use this recipe for a fountain. This recipe is thicker than the chocolate for a fountain. I had to thin down regular chocolate with cocoa butter or oil to make it flow through the pump.

  9. Annette says:

    We have a big fondue dinner once a year: 3 courses: cheese, meat and chocolate. The adult kids say it’s their favorite meal of the year. We’ve found a new favorite dipper for the chocolate course: mini cream puffs in the freezer section. Oh my! Yes, they will change your life!

  10. Juli says:

    Hi… I want to make this yummy looking fondue, but I wondered about the milk? Whole or 1% or 2% ? Or doesn’t it matter?

  11. Emily says:

    One of our favorite thing in chocolate fondue is chocolate chip cookie dough (no eggs!) We use your recipe for cookie dough truffles and freeze them for a couple of hours before dipping.

  12. Paula says:

    Love chocolate fondue! Your recipe looks fabulous. We always have fondue on valentine’s day. I need to give this a try. I love to dip pears and cinnamon bears in mine. YUM!

  13. Rita says:

    My daughter wants a chocolate fountain for her grad party. Is this thin enough to work in a fountain?

  14. Megan says:

    This looks so yummy, and we LOVE fondue at our house. I used your cheese fondue recipe on New Years, and it was a hit. Thanks!

  15. Amanda says:

    I literally need a chocolate fondue recipe for a party tomorrow and still haven’t settled one one. Of course you save the day! Unbelievable! Can’t wait to try this.

  16. Anne says:

    Mel, I feel compelled to let you know (and others) that Trader Joes has wonderful “Pound-plus” bars (in 3 different cocoa percentages) that might work nicely here (also, they are $4.99 each, which is a steal for good chocolate). I know not everyone is close enough to Trader Joes, which is terrible. But I know there is one in Boise. If you haven’t tried them, they are lovely. I use them instead of chocolate chips, and love them in your deep dark brownies. It took me about 5 years of shopping at Trader Joes before I even tried them. Don’t be like me. Go try them.

    • Mel says:

      Yes, Anne! Thanks for mentioning this. I love Trader Joe’s pound plus bars; I only get down there once a month or so but it’s a good reminder for me to pick some of those up and stock up again.

  17. Valerie says:

    This is perfect! Just yesterday I was searching your website for a chocolate fondue recipe. You read my mind! I found a random one I was going to use, but I always trust your recipes more than anyone elses! Thanks for posting it just in time for some Valentines fun!

  18. Dianne says:

    Hi. Have a question we are not chocolate lovers at our home but do occasionally like white chocolate. could I this adapt this to white chocolate?

    • Mel says:

      That’s a good question, Dianne – we aren’t white chocolate fans around here so I’ve never tried it but you definitely could. I’d use white chocolate bars (like Ghirardellis) instead of white chocolate chips which don’t melt very well.

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