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!}
Brands of Chocolate: 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. Chocolate Adjustments: 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. Extract: 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. 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). As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Perfect Chocolate Fondue
Ingredients
Instructions
Notes
Recommended Products
Disclaimer: this post contains a few Amazon affiliate links.
made it as written- easy and delicious! plenty sweet for us even with bittersweet chocolate!
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!
My husband approves and so do I! Super easy to make and just as delicious. This is a go to for a date night at home, kids birthdays, or a night with friends. I highly recommend it especially with strawberries!
Hey Mel! A few weeks ago, I made vanilla custard and added a few strawberries into it; my kids loved them. But, they were expecting me to cook something new. So, I tried this chocolate fondue then and paired it with pretzels and marshmallows. It was yummilicious. Even my children appreciated my cooking that day. Thanks for sharing!
Just made this for my sons birthday and it was so delicious!! I added 1 1/2 cups of white chocolate chips and we loved it!
If I want to reheat after refrigeration, could I reheat in the crock pot? Thank you.
Yes, I think so!
Excellent recipe! Thank you!
ok, going out on a limb….what kind of milk chocolate do you suggest if I just have to have milk?
Probably Guittard or Ghirardelli brand
I lived in Switzerland many many years ago. We used Toblerone chocolate for chocolate fondue.
My guests were excited when I put their own platter with chocolate dipping fondue in front of them after the dinner I had just made. I doubled it as to fill each ramekin. It was so perfect and company could take some home. I had containers just for that reason. This is a wonderful recipe that wows your company. I used the giant marshmallows, plenty of fresh strawberries and bananas, a couple cookies, brownie bites and angel food bites. All was perfect, thank you for this favorite recipe in our home now.
very nice for sharing this post
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!
Would this recipe work in a chocolate fountain? This recipe looks delicious!
I haven’t tried it but I think someone else in the comments below used it in a chocolate fountain if I remember right.
This came out great! Made for Valentine’s and we really enjoyed it. Though I do not own a fondue pot, I figured I would try this anyway and I’m so glad that I did! Used a double broiler to melt and mix and then just poured into a serving bowl. It stayed pliable and “dip-able”, for over an hour without losing any of the smooth texture /silkiness (used Guittard semi-sweet chocolate). Thanks for a great recipe!
I’ve never tried homemade fondue before…can’t wait to try! So decadent yet simple
Wow. Inspired. Can’t wait to make this!
Worked perfectly! First time making it and no problems at all. It was a total hit! Thank you!
Hi i use ghirardelli bittersweet 10 oz. and 3/4 c half n half, why it came out bitter and oily! Please help!!!
Hi, Mel! I would like to make this next month but wasn’t sure about the how to’s w the fuel. I read a review on Amazon about using little candles, so that’s what we did the day after Chruyfir cheese fondue. It worked great! Any advise on what to get/how to use the fuel mechanism?
Hi Lauren – what kind of fondue pot do you have? I usually use the flammable gel underneath my fondue pot.
It the Von Chef Fondue Set. I thought I ordered the exact one u suggested, but Mayb I clicked the wrong thing.
Love it! So easy to make!
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!!
Have you ever added caramel & candied pecans to this for a Turtle Fondue similar to Melting Pot?
No, but it sounds delicious!
How long will it store in your fridge?
I’d say up to a week for sure – then just reheat on low.
Hi, would fat free or low fat heavy cream work? And how about almond milk?
Thank you!
I haven’t tried those substitutions but you could definitely experiment! 🙂
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?
You could definitely experiment – as long as it’s heated on low, it should work fine.
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!
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.
Thank you for your quick reply and input!!
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!
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…
Yes, I definitely think the chocolate fondue could be made ahead and reheated later.
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!
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.
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.
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!
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?
I usually use 2% – I’ve tried it with 1% and it’s a little thinner but still delicious (skim doesn’t work as well).
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. http://www.melskitchencafe.com/cookie-dough-truffles/
That sounds amazing!
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!
My daughter wants a chocolate fountain for her grad party. Is this thin enough to work in a fountain?
Would this work in a crock pot?
You could keep it warm in a slow cooker, yes.
Since I don’t have a fondue pot, I use a glass bowl on top of dish towel on top of my electric pancake griddle set to lowest heat. Not as pretty, but works like a champ. I think my crock pot would burn the chocolate. Maybe the lowest setting on yours would be low enough that it wouldn’t.
Brilliant!
Not sure since I haven’t used it that way but you could thin it out with milk/cream until it is the right consistency.
I tried this recipe in a chocolate fountain last night using 1% milk and it worked beautifully! I had to triple the recipe to make sure there was enough to go through the fountain. I love this recipe! It was super easy to make and so delicious! It was much better than adding oil to the recipe!
That’s amazing that this worked in a chocolate fountain! I’m going to remember that!
I’m making this tonight, and putting it in a fountain. I’m wondering if you omitted the cream totally and only used 1%? I’m excited to try not using oil, and usually I’d just experiment, but I’m using it for a social dinner and don’t want it to fail publicly! Haha. Thanks!
Great recipe, we Love Chocolate Fondue.
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!
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.
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.
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.
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!
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?
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.