If you love chocolate desserts, but don’t like to spend your time in the kitchen, then chocolate fondue is for you. It is versatile enough to make for birthday parties, card parties or afternoon tea. Fondue is also elegant enough for an evening with a special someone.
Having an assortment of dippers with a variety of textures and flavors balances well with the chocolate.
A ceramic pot is best for chocolate fondue. A metal pot will work, but those are best saved for broth and oil fondues. If a ceramic pot is not available a small sauce pan would be my second choice.
Milk Chocolate Fondue
- 12 oz. Milk chocolate chips
- 2/3 cup half-and-half
- Optional Flavor Choices – 1 Tbsp. Peanut butter, instant coffee or orange liqueur
Heat chocolate and half-andhalf in a 2-quart saucepan over low heat. Stir constantly until the chocolate is melted and smooth. Remove from heat and pour mixture into fondue pot with a tea candle to keep warm. Serve with dippers.
Dark Chocolate Fondue
- 12 oz. dark chocolate chips or chopped chocolate
- ¾ cup whipping cream
- 2 tsp. hazelnut, coffee or almond liqueur
Heat cream in a small saucepan until it begins to boil. Remove from heat and add chopped chocolate. Allow chocolate to soften 3-4 minutes before whisking in liqueur of choice. Transfer to fondue pot and serve with dippers of choice.
White Chocolate Fondue
- 2 4-oz. white chocolate bars – chopped
- ¼ cup whipping cream
- 1 tsp. vanilla or almond extract
Heat white chocolate and cream in a saucepan on low heat stirring constantly. When melted, remove from heat and stir in extract. Transfer to fondue pot and serve with dippers.
Dipping suggestions: cookies, pound cake, graham crackers, pretzels, marshmallows, dried apricots, orange segments, sliced apples, sliced pears, strawberries, grapes, bananas, pineapple chunks.
About the author: Debbie Denissen writes about food for McKinney Magazine.