Chocolate Fondue

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Chocolate Fondue

Adapted from Caprial and John Pence | Caprial and John's Kitchen | Ten Speed Press, 2003

Cheese fondue may have an unsteady and spotty reputation—just think of how many times it has gone in and out of fashion—but chocolate fondue has remained a steadfast classic. Here the chocolate flavor is enhanced with extracts and liqueurs making for a silken, simple dessert.–Caprial and John Pence

LC Dreamy Dippers Note

Sure, you could dip strawberries or bananas or cake into this luscious chocolate fondue. You could also consider dunking candied citrus peel. Figs–fresh or dried. Biscotti. Candied ginger. Marshmallows. Brownies. Fresh pineapple. Belgian waffles. Chunks of fresh coconut. Pretzels. Dried mango or papaya or apricots. Chocolate-chip cookies. Graham crackers. You get the idea…anything goes.

Chocolate Fondue

  • Quick Glance
  • Quick Glance
  • 15 M
  • 15 M
  • Serves 6
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Ingredients

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Directions

To make the chocolate fondue, combine the cream, vanilla extract, liqueur, and butter in a heavy saucepan over medium heat and bring just to a boil.
Place both chocolates in a food processor and process until finely chopped. With the motor running, slowly pour the hot cream mixture through the feed tube and process until smooth.
Transfer the mixture to a fondue pot set over low heat, or keep warm until you are ready to serve. Serve the chocolate fondue warm with skewered strawberries, pound cake, and bananas.
Print RecipeBuy the Caprial and John's Kitchen cookbook

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Recipe Testers Reviews

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Beth Price

This was by far the easiest method that I’ve used for making chocolate fondue. There was no fear of burnt chocolate or dragging out the double boiler. In addition to being a snap to execute, it was also very versatile and adaptable. One guest informed me at the last minute of nut aversions…so I yanked all the hazelnut ingredients, substituted some semisweet chocolate and Cointreau, and had a different but still wonderful version. We served it with marshmallows, in addition to the fruit and pound cake, for the kids in the group. I’ll definitely make it again with the hazelnut components.

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Chocolate Fondue Recipe © 2003 Caprial and John Pence. Photo © 2003 Maren Caruso. All rights reserved. All materials used with permission.

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