Making chocolate fondue for dessert leaves lots of room for personalization. For the most basic version, just melt chocolate and cream together and stir in a pat of butter for a smoother texture; you can add your own touch by stirring in your favorite flavored liqueur (we recommend using homemade Amaretto). Serve with anything you like for dipping, from pound cake, fresh fruit, and marshmallows to pretzels and biscotti. If you have any leftovers, make hot chocolate by adding hot milk.
Special equipment: You’ll need a fondue pot for this recipe. They can be purchased at most cooking stores and online. If you don’t have a fondue pot, you can serve this in a mini slow cooker set on low. Note: The slow cooker will get hotter than a fondue pot, so you will need to stir the chocolate mixture often.
Game plan: Make your own chocolate graham crackers, marshmallows, pretzels, pound cake, brownies, biscotti, and banana bread for dipping. For a beer dessert twist, try this Lambic Marshmallows with Chocolate Stout Fondue recipe.
- Yield: 4 to 6 servings (about 1 2/3 cups)
- Difficulty: Easy
- Total: 15 mins
- Active: 15 mins
For the fondue:
- 3/4 cup heavy cream
- 8 ounces semisweet chocolate, or a mixture of 4 ounces semisweet and 4 ounces bittersweet chocolate, finely chopped
- 1 tablespoon unsalted butter
- 3 to 4 tablespoons liqueur, such as chocolate (Godiva), hazelnut (Frangelico), almond (amaretto), orange (Grand Marnier), or coffee (Kahlúa)
For dipping (optional; see Game Plan note):
- Chocolate graham crackers
- Pound cake
- Banana bread
- Candied orange peel
- Meringue cookies
- Madeleine cookies
- Place the cream in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low, add the chocolate, and whisk until smooth. Remove from the heat and whisk in the butter until smooth. Whisk in the liqueur until incorporated and smooth.
- Transfer to a fondue pot and serve with desired dippers.