Chocolate fondue, a mainstay of romance since–well, forever–is a classic for a reason. Luscious chocolate, fresh fruit, moist poundcake. What’s not to love?
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
Chocolate Fondue FAQs
What should you dip in chocolate fondue?
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.
My chocolate fondue is too thick. How can I fix it?
Stir in a little extra cream until you reach your preferred consistency.
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/3 cup hazelnut liqueur
- 2 tablespoons unsalted butter
- 5 ounces bittersweet chocolate coarsely chopped
- 5 ounces hazelnut chocolate coarsely chopped (you could instead use 5 ounces of bittersweet or milk chocolate)
- 1 pint fresh strawberries hulled, as accompaniment
- 6 slices pound cake cut into large dice, as accompaniment
- 2 bananas peeled and cut into large dice, as accompaniment
- 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.
Recipe Testers’ Reviews
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.
Originally published April 27, 2003