Making fondue is surprisingly easy. Just pick your favorite brand of chocolate chips, as the flavor will be critical to the finished dip, and your choice of dippers and dig in!
The nice thing with the chocolate is that you can use the chocolate chips, as mentioned, or you can also use bars of chocolate that can be chopped up before melting. Make sure to watch that the heat stays low— otherwise the chocolate can separate, get grainy, and burn easily.
As for dippers, you can dip all kinds of things into the fondue: bananas, apples, pears, orange segments, strawberries, marshmallows, cake or banana bread cubes, cookies, biscotti…you and the kids can have a pretty good time figuring out what to serve with your chocolate bliss. Find some great platters or cake stands to present your dipper choices, and make sure you have skewers (if you have a fondue pot, it often comes with skewers in different colors so everyone can keep track of whose is whose—or just put out some disposable wooden skewers). This is a guaranteed crowd pleaser. If you have a smaller group the recipe can easily be cut in half.
- Chocolate Fondue
- 2 cups heavy cream
- 24 ounces semisweet chocolate chips, or chopped semisweet chocolate bars (see Note)
- 1 tablespoon pure vanilla extract
- To Serve
- Sliced bananas
- Sliced apples
- Sliced pears
- Orange segments
- Cake or banana bread cubes
- Graham crackers
Gather the ingredients.
If you have a fondue pot, prepare it according to the manufacturer's instructions and set it on the stand.
In a large saucepan over medium-low heat, warm the cream until hot, but not simmering.
Add the chocolate and stir just until melted and smooth.
Remove from the heat and stir in the vanilla.
Pour the chocolate fondue into the fondue pot and set it up over the heat.
Serve with your choice of the selected dippers.
- If you don’t have a fondue pot, you can just put the pot on the table—warn everyone, especially the kids, that the pot is hot. Rewarm it over very low heat as needed.
- If you are looking for a more intense chocolate flavor, you can use bittersweet chocolate instead of semisweet. For the most part, semisweet and bittersweet can be used in baking interchangeably, depending on personal preferences.
- Bittersweet chocolate is at least 35 percent pure chocolate with some small amount of sugar added. In Europe, it might be labeled dark chocolate. It’s usually (but not always) darker and less sweet than semisweet. Specific sweetness and color intensity vary by manufacturer's recipes and cacao bean sources. It can be used for baking and eating.
- Semisweet chocolate is also at least 35 percent pure chocolate, but it has added cocoa butter and usually a bit more sugar. It’s the most versatile chocolate, and you’ll see it called for in all kinds of baking recipes. It comes in many forms such as block, discs, squares, and chips. It also can be used for baking and eating.