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    Home » Dessert » How to Make Chocolate Fondue

    Published: Feb 9, 2022 · Modified: Oct 1, 2022 by Kadee

    How to Make Chocolate Fondue

    Jump to Recipe Print Recipe

    If there is one thing that I have served at gatherings that is always a hit - it is this easy dessert fondue!  The recipe is simple and it is really such a crowd-pleaser. Let us show you just how to make chocolate fondue including dipper ideas and variations.

    Chocolate fondue in a white dish surrounded by dippers.

    Why This Recipe Works

    One of my fondest memories is visiting a fondue restaurant with friends when I was a newlywed.  We had a fabulous evening gorging on cheese fondue, broth fondue, and the dessert fondue with chocolate.

    You can easily recreate that restaurant experience at home for a fraction of the price. This sweet fondue is also such a crowd-pleaser at a party. All you need are three simple ingredients and a few minutes to make this fast and impressive dessert.

    Love fondue? Then you definitely need to try our popular hot broth fondue and beer cheese fondue!

    About The Ingredients

    All you need are three simple ingredients to make a delicious dessert with this milk chocolate fondue recipe.

    Ingredients needed to make chocolate fondue.

    One thing to note when buying your ingredients:

    Semisweet chocolate: Make sure you select quality chocolate. Do not use the store brand. I like Guittard or Ghiridelli. This is going to be the main flavor of your fondue, so make sure that it is up to par.

    How to Make Chocolate Fondue

    Collage of adding ingredients to pot showing how to make chocolate fondue.

    1. Pour heavy whipping cream into your fondue pot. If you do not have a fondue pot, you can use a saucepan. Just transfer to a dish before serving. It will need to be eaten quickly if you opt to do this.

    2. Add chocolate chips. Turn heat on to medium-low.

    3. Sprinkle cinnamon into your pot.

    4. Whisk until chocolate chips begin to melt.

    Collage showing melted chocolate in a pot and then served in a fondue pot.

    5. Continue to whisk until the cream and chocolate are fully incorporated and the chocolate is smooth and shiny.

    6. Serve immediately with desired dippers.

    About Dessert Fondue Dippers

    This is where things get fun! There are a wide variety of foods to dip into sweet fondue but let me share a bit about a few of my favorites!

    Chocolate fondue dippers on a marble tray. They include strawberries, cookies, apples, and pound cake.

    Some of my favorite sweet fondue dippers include:

    • bananas
    • pineapple
    • strawberries
    • rice krispies treats
    • graham crackers
    • blondie bites
    • pound cake
    • green apples
    • cinnamon bears
    • homemade cookies
    • oreos
    • marshmallows
    • potato chips
    • pretzels

    The possibilities are endless though!  What are some of your favorite fondue dippers?

    Variations

    There are so many variations you can create with this simple sweet chocolate recipe as the base. The most important component is that you USE A QUALITY CHOCOLATE. I like Guittard or Ghirardelli.

    Here are some of my favorite chocolate fondue ideas:

    • Dark Chocolate Fondue: Swap out the semi-sweet for dark or bittersweet chocolate chips. This will result in a deeper and richer flavor.
    • Peanut Butter Cup: Omit the cinnamon, increase heavy whipping cream by ¼ cup, and add ¼ cup of smooth peanut butter. Whisk until smooth.
    • Smore’s: Add ½ cup marshmallow cream after you have combined the chocolate and cream. Swirl it in, but do not fully incorporate it. You can even add some mini marshmallows on top.
    • White Chocolate: Wwap out the semi-sweet for white chocolate. Omit the cinnamon.
    • Different Flavors: You can also add flavored syrups to the chocolate mixture like hazelnut, vanilla, or coconut to change up the flavor.

    Expert Tips

    • Chocolate: This is not one of those recipes to skimp on so definitely pick out high-quality chocolate bars or chips to make this recipe.
    • Warm: For best results serve in a fondue pot to keep the chocolate creamy and smooth.
    • Low-temperature: Heat the chocolate and heavy cream over medium-low temperature stirring with a whisk. Don't try to speed it up by cranking up the heat.
    • No fondue pot? Heat in a saucepan and then transfer to a slow cooker to keep it warm.
    • Avoid mixing water: Water makes chocolate seize up and ruins it. Make sure all the utensils, fondue pot or pan is fully dry before you melt the chocolate.

    FAQ

    Chocolate fondue on a marble tray surrounded by apples, pretzels, pineapple, and pound cake.
    What goes well in chocolate fondue?

    Lots of different things work great as dippers. In addition to tasting great with chocolate, the foods need to be dippable either on their own or with skewers.

    Many fresh and dry fruits work great for dipping. Consider strawberries, bananas, pineapple, skewers of smaller berries, or dried fruits such as citrus or kiwi. For a salty, sweet combination I like to dip potato chips and pretzels. Homemade or storebought cookies, pound cake, bar desserts all taste amazing when dipped into chocolate.

    What type of fondue pot do you recommend?

    There are two main types of fondue pots:
    Electric Fondue Pots
    Fondue Pots with a Burner
    I own an electric fondue pot, and that is what I prefer.  I love that I can control the temperature and it is easy to clean.

    Can I reheat chocolate fondue?

    Yes, you can! Store in an airtight container in the fridge for up to 5 days. Reheat in your fondue pot or in the microwave.

    What are the origins of chocolate fondue?

    The word ‘fondue’ is French. It comes from the past particle of the verb fondre, which means to melt. The food fondue is Swiss but comes from an area in Switzerland where they speak French.

    The first fondue recipe dates back to 1699 and was a mixture of cheese and wine, that you dipped bread in. Fondue Bourguignonne (Broth Fondue) was presented at a Swiss restaurant in New York City in 1956, and in the mid-1960s, they added the chocolate version to their menu.

    A close up of chocolate fondue with a strawberry partially dipped in chocolate set ontop.

    Other Dessert Dip Recipes You May Enjoy

    Funfetti Dip

    Pumpkin Pie Dip

    Toffee Apple Dip

    Don't Be Shy

    If you tried this Chocolate Fondue or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Chocolate Fondue in a white fondue pot surrounded by fruit.

    How To Make Chocolate Fondue

    Always a hit - this dessert fondue!  The recipe is simple and it is really such a crowd pleaser. Let us show you just how to make chocolate fondue, included dipper ideas and variations.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, swiss
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 10 servings
    Calories: 419kcal
    Author: Kadee & Desarae

    Ingredients

    Chocolate Fondue

    • 16 oz semi-sweet chocolate chips
    • 16 oz heavy whipping cream
    • dash of cinnamon

    Dipper Ideas

    • green apple slices
    • bananas
    • strawberries
    • pineapple
    • mango
    • rice crispy treats
    • graham crackers
    • marshmallow
    • oreos
    • cream puffs
    • cinnamon bears
    • chocolate chip cookies
    • cheesecake

    Instructions

    • Pour heavy whipping cream into your fondue pot. If you do not have a fondue pot, you can use a saucepan. Just transfer to a dish before serving. It will need to be eaten quickly if you opt to do this.
    • Add chocolate chips. Turn heat on to medium-low.
    • Sprinkle cinnamon into your pot.
    • Whisk until chocolate chips begin to melt.
    • Continue to whisk until the cream and chocolate is fully incorporated, smooth. and shiny.
    • Serve immediately with desired dippers.

    Notes

    Nutritional Info does not include dippers.
    Recipe FAQs
    What variations can I make with this recipe?
    There are so many variations you can create with this simple recipe as the base. The most important component is that you USE QUALITY CHOCOLATE. I like Guittard of Ghiridelli.
     
    Dark Chocolate – swap out the semi-sweet for dark chocolate chips. This will result in a deeper and richer flavor.
     
    Peanut Butter Cup – omit the cinnamon, increase heavy whipping cream by ¼ cup, and add ¼ cup of smooth peanut butter. Whisk until smooth.
     
    ‘Smores – Add ½ cup marshmallow cream after you have combined the chocolate and cream. Swirl it in, but do not fully incorporate. You can even add some mini marshmallows on top.
     
    White Chocolate – swap out the semi-sweet for white chocolate. Omit the cinnamon.
     
    You can also add flavored syrups to the mixture like hazelnut, vanilla, or coconut.
    What type of fondue pot do you recommend?
    There are two main types of fondue pots:
    Electric Fondue Pots
    Fondue Pots with a Burner
    I own an electric fondue pot, and that is what I prefer.  I love that I can control the temperature and it is easily cleaned.
    Can I reheat this fondue?
    Yes you can! Store in an airtight container in the fridge for up to 5 days. Reheat in your fondue pot or in the microwave.
    What are the origins of this sweet fondue?
    The word ‘fondue’ is French. It comes from the past particle of the verb fondre, which means to melt. Fondue is Swiss, but comes from an area in Switzerland where they speak French. The first fondue recipe dates back to 1699 and was a mixture of cheese and wine, that then you dipped bread in. Fondue Bourguignonne (Broth Fondue) was presented at a Swiss restaurant in New York City in 1956, and the in the mid 1960s, they added the chocolate version to their menu.
     

    Nutrition

    Serving: 0.3cup | Calories: 419kcal | Carbohydrates: 25g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 22mg | Potassium: 291mg | Fiber: 4g | Sugar: 17g | Vitamin A: 689IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Emily Kemp says

      July 10, 2018 at 6:56 am

      5 stars
      What a fun dessert, the photos look gorgeous!

      Reply

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