Chocolate Fondue

Number of Servings: 6-8

Equipment Needed: Fondue pot & skewers or crockpot

Prep Time: 15 minutes

Ingredients

  • 10 ounces semisweet or bittersweet chocolate (bars or chips. I like Guittard Brand)
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract (I like Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste)
  • Bamboo skewers (if you don’t have fondue pot skewers)
  • Dipping options – such as strawberries, pears sliced bananas, pound cake, cookies, peanut brittle, Rice Crispy Treats, marshmallows, mini cream puff, mini eclairs, pretzel sticks, biscotti, granola bars, caramels

Preparation

Cut fruits, cakes, and desserts into bite-sized pieces and place on a serving platter. Place skewers in a tall vessel.

In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Do not boil the mixture; Once melted, set to low heat.  NOTE: Depending on the type of fondue pot you have, you may be able to do this right in the pot. Check your instructions

Stir in the vanilla extract/paste. If the fondue is too thick, add the cream or milk a tablespoon at a time until the consistency is to your liking. Pour the mixture into a fondue pot to stay warm.  NOTE: If you don’t have a fondue pot, you can use a small crock pot.

Serve with dipping options and skewers. Pair with cold milk, red wine, port or a liqueur

Print Recipe and Shopping List

Chocolate Fondue

Number of Servings: 6-8

Equipment Needed: Fondue pot & skewers or crockpot

Prep Time: 15 minutes

Ingredients

  • 10 ounces semisweet or bittersweet chocolate (bars or chips. I like Guittard Brand)
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract (I like Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste)
  • Bamboo skewers (if you don’t have fondue pot skewers)
  • Dipping options – such as strawberries, pears sliced bananas, pound cake, cookies, peanut brittle, Rice Crispy Treats, marshmallows, mini cream puff, mini eclairs, pretzel sticks, biscotti, granola bars, caramels

Preparation

Cut fruits, cakes, and desserts into bite-sized pieces and place on a serving platter. Place skewers in a tall vessel.

In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Do not boil the mixture; Once melted, set to low heat.  NOTE: Depending on the type of fondue pot you have, you may be able to do this right in the pot. Check your instructions

Stir in the vanilla extract/paste. If the fondue is too thick, add the cream or milk a tablespoon at a time until the consistency is to your liking. Pour the mixture into a fondue pot to stay warm.  NOTE: If you don’t have a fondue pot, you can use a small crock pot.

Serve with dipping options and skewers. Pair with cold milk, red wine, port or a liqueur

Print Recipe and Shopping List

Shopping List

Baking Aisle

  • 10 ounces of semisweet or bittersweet chocolate such as Guittard
  • Vanilla extract or paste (1 teaspoon needed – such as Nielsen-Massey Madagascar Bourbon Vanilla Paste)

Dairy

  • Milk (about 3 ounces needed)
  • Heavy cream (about 3 ounces needed)

Dry Goods

  • Wooden skewers (sometimes they can be found near meat counter)

For Dipping Options

Frozen Foods

  • Frozen eclairs
  • Frozen cream puffs
  • Pound cake

Produce

  • Bananas
  • Strawberries
  • Pears

Snack & Candy Aisle

  • Marshmallows
  • Caramels
  • Cookies
  • Pretzel sticks
  • Peanut brittle
  • Biscotti
  • Granola bars