March 13, 2012

Dark Chocolate Fondue

12 ounces of dark chocolate (chips or pieces from a block)
8 ounces of heavy cream
Pinch of salt
1 teaspoon vanilla extract

Fruit for Dipping: strawberries, bananas cut into 1-inch chunks, pineapple cut into 1-inch chunks, dried apricots, apple or pear chunks, slices of sweet clementines or tangerines

1. Warm the cream in a saucepan over low heat until tiny bubbles form and the cream begins to slowly boil. Add the chocolate, salt and vanilla. Whisk until mixture is smooth.
2. Transfer immediately to a fondue pot set at low, or serve straight from the pan. (The chocolate will cool rather quickly in a regular pan. A fondue pot works best and will keep the chocolate warm and melted much longer.)
3. Use fondue forks, bamboo skewers or salad forks to dip the fruit pieces into the hot mixture. Enjoy!
Tip: If the fondue begins to feel stiff, stir in a tablespoon of heavy cream.
  • Variations
    Ø  Add a tablespoon or two of Bailey's Irish Cream or Amaretto
    Ø  For coffee-flavored chocolate, add some espresso mix
    Ø  For a fruity chocolate, add orange zest to the chocolate  

Really Good Chocolate: Recipe 3
Adapted from SimplyRecipes, Feb. 2008
©2012 JerseyLil’s 2 Cents


  1. Mad,sounds yummy to me.I will have to make it soon!!!!

  2. Any girl with this much chocolate should be my friend!

    1. Most definitely Crazy Mama! Love to have you join...chocolate and crazy go together! :)

  3. Is making fondue as easy as it sounds?

    1. It is, Tony! You just need to keep the chocolate warm and that’s why a fondue pot works best. But it works well using a saucepan too, if you serve it right away. Fruit dipped in warm chocolate is so delicious!