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.
- Quick Glance
- 15 M
- 15 M
- Serves 6
- 1 cup heavy cream
- 1 teaspoon pure 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
- 1. 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.
- 2. 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.
- 3. 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.