Kathy Maister's Start Cooking

Chocolate Fondue

print recipe card posted in Sweets by Kathy Maister
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If you have never made a fondue, now is the perfect time to learn how!
There are basically three traditional varieties of fondue: cheese, meat, and chocolate.
This post will focus on how to make chocolate fondue.

You may think you need to own a special fondue pot, but while it’s fun to have one, it’s not absolutely necessary.
A dedicated fondue pot is really just a warming dish on a stand, with a candle underneath the pot to keep what’s in it warm.

Without a candle, a regular bowl should stay warm for about 20 minutes.

The “special” equipment usually also includes long forks for dipping the fruit into the chocolate, but you can substitute regular forks, bamboo skewers or even long toothpicks.

For this chocolate fondue recipe you will need:

    • 6 ounces of fine-quality bittersweet chocolate (no more than 64% cacao if marked)
    • ½ cup of heavy cream
    • 2 Tablespoons of unsalted butter
    • 2 Tablespoons of Cognac or other brandy

You will also need lots of “goodies” to dip into the chocolate. Choose any of your favorite fruits. Just be sure to cut them up into bite size pieces. Some favorites of mine are; strawberries, raspberries, pineapple (fresh or canned), grapes, bananas, and dried apricots. You can also try pound cake cut into chunks, shortbread cookies, and ruffled potato chips! Chocolate coated potato chips are a real surprise dunker! Everyone is going to love the sweet and salty combination.

You can get all the “dunking bits” prepared in advanced and put on a serving dish. (Keep the cut fruit in the refrigerator, covered, until you are ready to serve the fondue.)

Put the cream, butter and Cognac in a small sauce pan.

Bring everything to a simmer over medium heat. While that is coming to a simmer, chop the chocolate into really tiny pieces.

(For various ways of breaking up the chocolate, see my post on Chocolate Fudge.)

Remove the pan from the heat when everything has begun to simmer, and add the chocolate.

Stir until the chocolate is melted and smooth.

Pour the chocolate mixture into the fondue pot (or serving bowl).

If you leave chocolate fondue over the candle for any length of time, stir it occasionally to avoid scorching.

Cheers!

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24 Comments

Shaula Evans said:

Kathy, in all my years of cooking adventures, I never knew you could make a chocolate fondue without a fondue pot. This is really cool!

Meeta said:

KAthy, this is sooooo incredible. A chocolate fondue – with this my doors are always open to you and I welcome you to the MM. Thank you so much for your contribution.

Kathy Maister said:

Fondue has, once again, become very popular. Official fondue pots used to be really expensive. The one I used in the photograph I bought about 3 weeks ago (at Urban Outfitters!) It was on sale for $14. I thought that was a steal, given many of the fancy kitchen shops sell them for much more. Never the less, a special pot is certainly not necessary for this chocolate fondue!

Welcome Meeta, it’s my pleasure!

Everaert Patrice said:

Kathy that was maybe the nicest fondue I ever saw in my life! I really LOVE chocolate.

Sincere Greetings,

Everaert Patrice

Kathy Maister said:

Candis (louisianahellcat) just e-mailed me with this fanstatic tip!
“Here’s a tip I learned from the food network. If you put the chocolate mixture in a metal bowl or pot and sit it on a heating pad on med. to high heat depending on the heating pad it will keep the chocolate melted with out burning it. I have done this several time before when I need to dip things it works great. I have left the chocolate on the heating pad on med. heat all day 8 -10 hrs befor and it did fine.”

lu said:

what are really good fruits to dip in choclate fondue

Kathy Maister said:

Lu the most popular are strawberries and bananas! At the Godiva Chocolate shop in the mall they always have dried fruit, like pears and apricots, dipped in chocolate as well.

Jon said:

Pineapple – the slight sharpness sets off choclate perfectly.

Stacy said:

Marshmallows and fudge brownies are awesome dipped in as well!

Crosbie J said:

Hi Kathy, tried your fondue recipe but I left the chocolate mixture on simmer on the stove on top of a double boiler and it separated, any ideas on how to fix it? thx

Tamara F said:

I was wondering if the ceramic hershey kiss fondue pot could also be used with a heating pad. Or is metal necessary?

Thanks

Tamara F

Kathy Maister said:

Hi Tamara, It should be fine but I would first test the pot you wish to keep warm with some warm water instead of chocolate.

Kathy Matulis said:

I’m trying this out tonight. Along with the strawberries & bananas, I like orange slices. The marshmellows are a great idea. I went and got Gram crackers also. Yum, I can’t wait.

Thank you.

Fondue Lover said:

Chocolate fondue is so versatile, one of my favourites is juicy red apples. I love your idea of not even needing a fondue pot!

Kathy Maister said:

My kitchen is the size of a postage stamp! I try to economize on space as best I can.
Cheers!

Becky said:

Hey Kathy!

I’ve been reading your site for about 4 hours now. I have learned so much! I thought my grandpa had taught me all I neeed to know, but good grief!!! (Speficically how to chop an onion… you have no idea how many little bits of onion made it to the floor because I DIDN’T leave the root bit on.)

I reading over this recipe though, I figured it might have been self explanitory or assumed, but some fruits do brown after you cut them. Like apples and bananas.

So what I did is prepare a small bowl and made a water/lemon juice mix and briefly soaked the browning capable fruit in it. I would suggest about 2-3 cups water and 2-3 tablespoons of lemon juice and to only soak them for about 1 minute.

After that, I place them on a drying rack with a few paper towels underneath (to keep the counter dry) for about 1-2 minutes. If they aren’t dry enough to my satisfaction, I gently pat the fruits dry with another paper towel.

That keeps them (and potatoes!!) from browning for a long while. Especially if you prepare them before your fondue (or any other recipe).

I sure hope that helps someone because I love chocolate covered apples and they are just yucky when they are brown.

(BTW, your fried rice video saved dinner tonight!!)

Kathy Maister said:

Thanks Becky for the fabulous tip!

You explained it so well. It is tips like this that make a world of difference for the beginner cook.

BTW for those that need it, I do have a video on How to Juice a Lemon!

Adh said:

Hi there…

is there any substitute for the cognac or brandy… none alcoholic items..

Thanks

Kathy Maister said:

Adh, There is only a small amount and the recipe will be just fine without the cognac.
Cheers,
Kathy

jill said:

OMG this sounds SO good i want to make it RIGHT NOW!!!!!!!!!!

Heather said:

I make chocolate items for fun right now and use a double boiler. I was wondering if a fondue pot would be better. I make chocolate covered pretzels, graham crackers etc. Can you use just regular chocolate in the pots or do you have to use the “fondue” recipe only in these pots? Trying to do research on these pots today. Thank you!

startcooking said:

Hi Heather,
You could give it a try – why not!
Good Luck,
Kathy

Cindy said:

Wow- this looks so great!!! I have not had fondue for several years but I am def. making this!!! thanks!!

Jane Jones said:

Fondue was always part of our Christmas morning breakfast, chocolate, cheese and hot oil meat fondue. Fun for the whole family.

Great new tools now available to make it easier than our old fashioned method. A Chocolate Fountain is a great addition to the fondue equipment in our home.