Number of Servings: 6-8
Equipment Needed: Fondue pot & skewers or crockpot
Prep Time: 15 minutes
- 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
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