Whenever I think of chocolate fondue my mind jumps to the 1971 version of Willy Wonka and the Chocolate Factory. I imagine dipping a fondue fork into the rushing chocolate river. Ahh. I couldn’t believe how quickly they all moved away from that delicious edible sugarscape.
Chocolate fondue is still a delight whether it’s eaten out of a little saucepan or a kitschy retro fondue pot. Our Test Kitchen will walk you through making fondue, step-by-step. But first, the secret…
1 cup liquid ingredients + 12 ounces good quality chocolate.
For the liquid: You can mix and match ingredients like cream, half-and-half or melted sugar or corn syrup. A general rule of thumb: the richer the dairy, the richer the fondue. Heavy cream will give you an extra-decadent ‘due.
For a well-rounded fondue, we like to top ours off with a little bit of liqueur. Rum works, too. And flavors like orange, raspberry or mint add an extra dimension. If you’re mad about coffee, go mocha.
For the chocolate: Almost any type can be used. Try milk, dark or semisweet. Since chocolate is the main ingredient in this dessert, we recommend splurging on a high quality brand. Keep in mind if you choose a chocolate that has a lot of sugar, you may not need to add extra into the mix.
Here’s our favorite recipe for homemade chocolate fondue.
1 cup half-and-half cream
1/2 cup sugar or light corn syrup
18 ounces 70% cacao dark chocolate, chopped
1/2 cup orange liqueur
Step 1: Melt ingredients on medium-low heat.
Stir together the cream and sugar in a large saucepan, and put on medium-low heat on the stove. Make sure it gets hot, but not boiling. Once the sugar is dissolved, add the chopped chocolate. Stir constantly until the mixture is smooth.
Test Kitchen Tip: It’s extra-important to heat the dish slowly so as you don’t scorch or burn the chocolate. Heat until it’s just melted.
Step 2: Remove from heat and add liqueur.
Remove your pot from the stove and stir in the liqueur.
Ta dah! Your chocolate fondue is ready to serve. Keep it in the saucepan or transfer to a heated fondue pot.
Step 3: Serve with your favorite ingredients.
Get out your fondue forks (wooden skewers are good, too) to serve up your fare. Be creative when picking dippers for chocolate fondue. Consider cubed angel food cake, shortbread cookies, biscotti, marshmallows and pretzels. Or dunk dried apricots, cantaloupe chunks, orange segments or pieces of pineapple (fresh or canned work just fine).
Test Kitchen Tip: Make sure the goodies you’re dipping into the fondue are relatively dry. If extra moisture gets added to the fondue, the chocolate can turn grainy.
Another Test Kitchen Tip: Got a crowd? Avoid confusion by sticking a different colored tape on the end of each guest’s utensil.
Got leftovers? Extra fondue can be reheated on the stove top or in the microwave (gently, on a low setting). Divvy the fondue out into small containers for a dippable workday snack. It’s sure to satisfy any sugar cravings, just like the rest of our perfectly sweet snacks.