Chocolate fondue is the epitome of decadence! A fun and crowd-pleasing dessert that is not only easy to make but can be made ahead and reheated. Serve with your favorite dippers, like fresh fruit, marshmallows and cookies.
Who doesn’t love dipping things in melted chocolate? This is one of my favorite desserts, especially when served after my delicious Swiss Cheese Fondue.
I’m a huge fondue lover! There’s something about sharing a pot of fondue with a loved one or a group of friends that makes me all happy and cozy inside.
It is a dish that is meant to be shared and enjoyed leisurely. Can you imagine making fondue just for yourself and gobbling it up in minutes? Nope! It is supposed to be the centerpiece of lengthy, great conversation.
The chocolate version of fondue is especially romantic! ♥️ Luscious melted chocolate and plump, juicy pieces of fruit (and other treats) really do invoke all kinds of seductive thoughts.
I haven’t met a single soul whose eyes don’t lit up at the sight (or mention) of chocolate fondue! If you are, like me, an unapologetic chocolate lover, I am certain that you will love this easy recipe!
Fun Fact: Chocolate fondue, despite the French name, was invented in NYC by a Swiss. It was in the early 1960s that Konrad Egli, owner of the restaurant Chalet Suisse, created the dish because he wanted a dessert version of fondue on his menu. He is also responsible for the invention of the fondue bourguignonne, or what we usually call meat fondue, where pieces of meat are dunk in a pot of hot oil and eaten with savory sauces.
To make Chocolate Fondue, you will need:
- Heavy Cream – Making this recipe is very similar to making chocolate ganache. And, for that, we will need heavy cream. It is responsible for the irresistible creamy texture of this chocolate fondue.
- Chocolate – Milk chocolate produces a sweeter, less bitter flavor, while bittersweet chocolate will have more character. For the best of both worlds, I like to mix them. You can use chocolate chips or just roughly chopped chocolate bars. Make sure you invest in high quality chocolate, as it is the star of the show here! I like Guittard and Ghirardelli’s.
- Salt – A pinch of salt enhances flavor.
- Vanilla Extract – A splash of vanilla extract, while not mandatory, adds depth of flavor.
- Cognac – Optional! For a flavor twist, you can also substitute the cognac for your favorite liqueur, such as Chambord (berries), Grand Manier (orange), Amaretto (almond), Frangelico (hazelnut), Bailey’s or Kahlua (coffee).
Chocolate Fondue Dippers
Options are endless! Anything you would want dipped in chocolate can be served with chocolate fondue. Fruit, of course, but also cookies, marshmallows, cakes and even bacon! Ideally, a combination of different textures and flavors to please everybody.
Some popular dippers are:
- Fruits: strawberries, bananas, blueberries, raspberries, blackberries, kiwi, pineapple, apples, cherries, mangoes, oranges, peaches, figs, etc.
- Baked Goods: cookies (I love Oreos dipped in chocolate fondue! 😋), graham crackers, biscotti, meringues, brownies, doughnuts, banana bread, pound cake.
- Marshmallows or Rice Krispies
- Savory treats for the sweet and salty lovers, such as pretzels, potato chips, popcorn, bacon.
How to Make Chocolate Fondue
Who would have thought that chocolate fondue was so easy to make? Only 2 main ingredients (plus 3 others that I like to add but are not essential to the recipe) plus 10 minutes and, voila, it is ready to be served! Can’t beat that.
Of course, there are a few steps you will want to follow to prevent a few common problems, like using high quality chocolate (cheap chocolate won’t melt as nicely and can taste weird) and not overheating the fondue.
You will need a saucepan to make the fondue, unless your fondue pot can go on the stove. If that’s the case, just use that! 😊
Overall, this is an easy, foolproof recipe that requires very little ingredients and equipment. I hope you love it as much as we do!
Here’s how I make this chocolate fondue recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Heat the Heavy Cream
- Combine the heavy cream and salt in a saucepan. Heat until steaming. You do not need to let it boil!
Step 2: Stir in the Chocolate
- Remove the saucepan from the heat and stir the chocolate.
- Let it stand for a couple of minutes, then whisk or stir until the chocolate is melted.
Step 3: Add the Extras
- Stir in the vanilla extract and cognac, if using.
- You can adjust the texture by adding more heavy cream or more chocolate, as needed.
- Transfer to a fondue pot.
- Serve with your favorite chocolate fondue dippers!
- Chocolate Fondue should be kept at a temperature between 104-113ºF to stay creamy and dippable. If it gets too cold, it will thicken and solidify. And if it gets too hot, it can seize (which means turning grainy or separating).
- After a long time, your fondue might start hardening, even over a low flame. You can stir in a little more warm heavy cream to thin it out.
- Want to make your chocolate fondue even more chocolate-y? Add a pinch of espresso powder, which enhances the chocolate. Don’t worry, your fondue won’t taste like coffee!
- Keep your fondue away from any water as chocolate will seize when in contact with water. That includes making sure your fondue pot and fondue forks are completely dry.
Serving Chocolate Fondue
I recommend serving chocolate fondue in a fondue pot, so you can keep it warm while serving it. Keep it over a low flame, as if melted chocolate gets too hot, it can seize. I have a chocolate fondue pot where the fuel is a small candle, and that works perfectly!
If you don’t own a fondue pot, you can serve in a slow cooker, set to the keep warm function, or in a chocolate fountain.
As for how much to serve, a good rule of thumb is to calculate 2 to 3 ounces of fondue per person. This recipe makes enough for at least 8 people.
Make sure you have more dippers than you think you’ll need! Nothing worst than a pot of melted chocolate and nothing to dunk in it.
It is very easy to customize chocolate fondue! A splash of a extract or liqueur is enough to add a fun flavor and change the flavor profile of the fondue.
Here are a few suggestions:
- Flavor Twists – As I mentioned earlier, add a flavor twist by adding a tablespoon of your favorite liqueur.
- White Chocolate Fondue – Substitute the milk and bittersweet chocolate for white chocolate.
- Peanut Butter Chocolate Fondue – Stir in 1/2 cup peanut butter after the chocolate is melted.
- Mexican Hot Chocolate Fondue – Stir in a pinch of cinnamon and cayenne pepper (or chili powder).
- Peppermint Chocolate Fondue – Add 1/2 teaspoon peppermint extract.
Frequently Asked Questions
Yes, this fondue can be made 3-4 days ahead and refrigerated until you are ready to reheat it. I don’t recommend freezing it as it can become grainy.
Absolutely! You can reheat chocolate fondue on the stove, using a double boiler. If you don’t have a double boiler, just put a saucepan of water over medium-high heat. Once it starts steaming, turn the heat to a simmer and set a bowl with the chocolate fondue on top of the saucepan. Stir the fondue often, until it is back to the original creamy consistency. You can add a little more heavy cream if needed.
Alternatively, you can reheat it in the microwave, in 30 second increments. Make sure to stir in between increments until heated through and back to a smooth consistency.
If you have leftovers, you can make truffles! Just refrigerate the cooled fondue it until it hardens, then scoop out little balls and roll in cocoa powder, sprinkles, coconut flakes, icing sugar or chopped nuts. You can also add milk and make hot chocolate! 😋
More Romantic Dessert Recipes
- Mousse au Chocolat
- Creme Brulee
- Dulce de Leche Cheesecake
- Molten Dulce de Leche Cakes
- Strawberry Meringue Dessert
- 1 ½ cups (335 ml) heavy cream
- 9 ounces (255g) bittersweet chocolate , chips or chopped chocolate bar
- 9 ounces (255g) milk chocolate , chips or chopped chocolate bar
- 1 teaspoon vanilla extract
- 1 tablespoon cognac, (optional)
- Dippers such as fruits (strawberries and bananas are a favorite!), brownies, marshmallow, cookies, etc.
- Fondue pot
- Heat the heavy cream and the salt in a saucepan, over medium heat, until steaming.
- Remove from heat and add the chocolate. Let it stand for a couple of minutes, then whisk or stir until melted.
- Stir in the vanilla extract and, if using, the cognac.
- Adjust the texture by adding more heavy cream or chocolate if needed. Heavy cream will thin it out and chocolate will thicken.
- Pour into a fondue pot and serve with your favorite dippers!