Chocolate Fondue Recipe
Chocolate fondue, as we know it, emerged in the mid-20th century. The idea stemmed from Swiss cheese fondue, which had been a traditional dish for centuries. In the 1960s, Swiss restaurateur Konrad Egli introduced chocolate fondue at his New York restaurant as part of a promotional campaign. The dish quickly gained popularity in the U.S. and beyond, becoming a beloved dessert worldwide.
Equipment
- Fondue pot or a heatproof bowl
- Saucepan
- Whisk or spoon for stirring
- Fondue forks or skewers
Ingredients
For the chocolate fondue:
- 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
- 1/2 cup heavy cream (adjust for desired consistency)
- 1 tablespoon unsalted butter (optional, for extra shine)
- 1 teaspoon vanilla extract
- 1 tablespoon liqueur (e.g., Kahlua, Grand Marnier, or Baileys; optional)
For dipping:
- Fresh fruits (strawberries, bananas, apple slices, pineapple chunks)
- Marshmallows
- Pound cake cubes
- Pretzels
- Cookies or biscotti
Instructions
- Prepare the chocolate base:Place your chocolate chips or chopped chocolate in a heatproof bowl or directly in your fondue pot if it has a built-in heater.
- Heat the cream:In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Avoid boiling it.
- Combine and melt:Pour the hot cream over the chocolate. Let it sit for 1–2 minutes to soften the chocolate, then whisk until smooth and glossy.
- Enhance the flavor:Add butter for extra creaminess (optional). Stir in vanilla extract and liqueur if desired, giving the fondue a subtle flavor boost.
- Transfer to fondue pot:If you used a separate bowl, transfer the melted chocolate mixture to your fondue pot. Keep the heat on low to maintain a smooth consistency.
- Arrange dippers:Prep your dipping items and arrange them on a platter for easy access.
- Start dipping:Use fondue forks or skewers to dip your favorite items into the warm chocolate. Enjoy the gooey, decadent experience!