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.
Servings: 10 servings
Calories: 419kcal
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.
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