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Chocolate Fondue

Chocolate Fondue
Caprial and John Pence

Prep 15 mins
Total 15 mins
6 servings
614 kcal


  • 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


  • 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.