Chocolate Fondue Classic Treat (Printable Version)
A luscious melted chocolate dip ideal for fruits and cake, perfect for sharing or intimate moments.
# What You Need:
→ Chocolate Base
01 - 7 oz good-quality dark chocolate (60–70% cocoa), chopped
02 - 3.5 oz milk chocolate, chopped
03 - 6 fl oz heavy cream
04 - 2 tbsp unsalted butter
05 - 1 tsp pure vanilla extract
06 - Pinch of sea salt
→ Dippers
07 - 1 banana, sliced
08 - 1 apple, cored and cut into wedges
09 - 1 cup fresh strawberries, hulled
10 - 1 cup seedless grapes
11 - 1 cup marshmallows
12 - 1 cup cubed pound cake or brioche
13 - 1 orange, peeled and segmented
# How to Make It:
01 - In a medium saucepan over low heat, combine the heavy cream and butter. Warm gently until the butter melts and the mixture just begins to simmer, avoiding boiling.
02 - Remove from heat and immediately add the chopped dark and milk chocolate. Allow to sit for one minute to soften.
03 - Stir gently until the chocolate is fully melted and the mixture is smooth and uniform.
04 - Incorporate the vanilla extract and a pinch of sea salt, stirring thoroughly.
05 - Transfer the chocolate blend into a fondue pot or heatproof bowl set over a tea light or low flame to maintain warmth and fluidity.
06 - Arrange selected dippers such as fruits, marshmallows, and cake on a serving platter.
07 - Using fondue forks or skewers, dip the prepared items into the warm chocolate and enjoy immediately.
# Expert Advice:
01 -
- It requires almost no cooking skill, just patience and decent chocolate—perfect for anyone who wants to look impressive without the stress.
- Everyone gets to customize their own bites, which somehow makes people happier than if you plated it for them.
- It's one of those rare desserts that tastes like luxury but costs less than takeout.
02 -
- Chocolate seizes when water or moisture sneaks in, turning it grainy and impossible to save; that's why you don't let the cream boil and you use completely dry bowls and utensils.
- Chopping your chocolate into small pieces means it melts faster and more evenly, preventing any hard bits in the final product.
03 -
- Use a tea light under your fondue pot instead of a larger flame; it keeps the chocolate warm without cooking it into something separated and broken.
- If you don't have a fondue pot, a small heatproof bowl set over a pot of gently simmering water works just as well and looks just as intentional.