Chocolate Fondue

If you’re looking for an easy dessert, try this rich and silky 5-ingredient Chocolate Fondue. The hardest part is choosing what to dip in it!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 320kcal

Author John Kanell

Equipment

Saucepan
Fondue pot or warmer

Ingredients

⅔ cup heavy cream (160ml)
¼ cup whole milk (60ml)
12 ounces semisweet chocolate finely chopped (338g)
Pinch of salt
1 teaspoon vanilla extract
Assorted dippers: strawberries, bananas, cake cubes, cookies, pretzels, marshmallows, etc.

Instructions

Combine the cream and milk in a small saucepan and warm over medium heat until very steamy and small bubbles form around the edge. Remove from the heat.
Add the chocolate and salt and stir until smooth. Stir in the vanilla.
Transfer the chocolate mixture to a fondue pot or warmer, or serve directly from the saucepan along with your favorite dippers. Refrigerate any leftover fondue and reheat it over low heat to use again.

Notes

Chocolate choices. Opt for high-quality bars of chocolate over chocolate chips for the perfect chocolate fondue texture. The chips are formulated to hold their shape during baking, which means they don’t melt quite as well as bar chocolate.
Keeping it warm. If you don’t have an electric fondue pot, you can use a mini slow cooker to keep it warm and dippable. You can also use a tea light placed underneath the serving bowl, place the fondue in the top of a double boiler with warm water underneath, or try using a food warmer!
Storage & reheating. Any leftovers will keep well in an airtight container in the fridge for up to 4 days. To serve, simply warm over gentle heat until melty and delicious.

Nutrition

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