|Nutrition Facts (per serving)|
|Servings: 12 to 14|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 73g||26%|
|Dietary Fiber 6g||22%|
|Total Sugars 52g|
|Vitamin C 26mg||131%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making fondue is surprisingly easy. It simply requires gently heating cream, chocolate, and some vanilla until melted and smooth, which takes less than 15 minutes. And you don't even need a fondue pot. Just pick your favorite brand of chocolate, as the flavor will be critical to the finished dip. Then grab your choice of dippers and dig in!
This crowd-pleasing recipe serves 12 to 14 people, but if you have a smaller group the recipe can easily be cut in half. And if you have an even larger group (and a large enough pot), you can certainly double it too.
The Best Chocolate for Fondue
Chocolate fondue can be made with chocolate chips, chopped bars or blocks of chocolate, or chocolate wafers or discs.
This recipe calls for semisweet chocolate, which contains least 35 percent cocoa solids. It’s the most versatile chocolate, and you’ll see it called for in all kinds of baking recipes. It's also great for just eating.
If you are looking for a more intense chocolate flavor, you can use bittersweet chocolate instead of semisweet. Bittersweet chocolate also has at least 35 percent cocoa solids. In Europe, it might be labeled dark chocolate. It’s usually (but not always) darker and less sweet than semisweet. It can also be used for baking and eating.
Fondue can also be made with milk chocolate or white chocolate if you prefer your fondue sweet and mild.
Tip: Watch the Heat
When you are melting the chocolate, make sure to watch that the heat stays low—otherwise the chocolate can separate, get grainy, and burn easily.
What to Dip in Chocolate Fondue
As for dippers, you can dip all kinds of things into the fondue—you and and your kids or friends can have a pretty good time figuring out what to serve with your chocolate bliss. Here are just a few ideas:
- Orange segments
- Dried fruit
- Potato chips
- Cake or banana bread cubes
- Graham crackers
- Rice crispy treats
How to Serve Chocolate Fondue
If you have a fondue pot: Once you've made your fondue on the stovetop, transfer it to the fondue pot to keep it warm. If you have an electric fondue pot, you can prepare the fondue right in the same pot—no transferring required.
If you don't have a fondue pot: If you don't have a fondue pot, you can just put the pot you made the fondue in on a trivet on the table. Warn everyone, especially the kids, that the pot is hot. Rewarm it over very low heat as needed. You can also use a slow cooker on the "keep warm" setting to keep fondue warm.
For the dippers: 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 chocolate fondue is a dream! It's amazing that such a luxurious treat is so easy to make. Just be sure to heed the recipe instructions and heat the chocolate very gently so it doesn't separate." — Megan O. Steintrager
For the Fondue:
2 cups heavy cream
24 ounces semisweet chocolate chips, or chopped semisweet chocolate bars (see Tips)
1 tablespoon pure vanilla extract
Cake, or banana bread, cut into cubes
Steps to Make It
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.
How to Store Leftover Fondue
Transfer leftovers to an airtight container and refrigerate for up to a week. Rewarm gently over very low heat.