It's surprisingly easy to make a chocolate fondue at home, and the result is rich and decadent. Made with three ingredients and ready in 15 minutes, this delicious fondue is one of my favorite desserts.
This easy chocolate fondue requires three ingredients: dark chocolate, heavy cream, and vanilla. It has a winning combination of an indulgent dessert that's also very easy to make. You can dip any type of fruit into this fondue, but my favorite is strawberries. Chocolate and strawberries are a perfect combination.
Ingredients and Substitutions
As mentioned above, you'll only need three ingredients to make this fondue, plus your choice of dippers. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Heavy cream: For a dairy-free version, use well-blended, full-fat canned coconut milk or plant-based cream.
- Dark chocolate, chopped: The darker you can go and still enjoy it, the better. I like to use Lindt Excellence 90%. But since it's quite bitter for most palates, I wrote this recipe for Lindt Excellence 70%.
- Vanilla extract: Try to use the real thing - pure vanilla extract. I often use brandy instead. I like the flavor it adds. You can experiment with different flavor extracts such as almond, orange, or coconut. Start with 1 teaspoon and taste to see if you'd like to add more.
Instructions
Making chocolate fondue at home is easy, which is a little surprising because it's such a fancy dessert. The detailed instructions are included in the recipe card below. Here are the basic steps:
Heat the heavy cream over medium heat. You can do this on the stovetop or using an electric fondue appliance. Your goal is to bring the cream to a gentle simmer. Reduce the heat to medium-low and stir in the chopped chocolate until it's melted.
Once the chocolate has melted, you can add the vanilla (or brandy).
Your fondue is ready! If using an electric fondue pot, reduce the heat to low to keep it warm, and serve it with your choice of dippers.
I used to love going to The Melting Pot for fondue. I'm so excited that I can make fondue at home now! Thank you for this easy recipe.
Althea
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I used to love going to The Melting Pot for fondue. I'm so excited that I can make fondue at home now! Thank you for this easy recipe.Recipe Tip
Your results will vary depending on the chocolate brand you use. Start with the measurements listed in the recipe card and adjust them according to the results you get.
If the mixture is too thick, add heavy cream, 1 tablespoon at a time. If it's too thin, add chocolate, one square (chopped) at a time.
The photo below shows the texture you're looking for - thick and luscious:
Recipe FAQs
Yes! You can heat the heavy cream and melt the chocolate on the stove. Once the mixture is ready, it's best to serve it on some type of hot plate (set on very low) to keep it warm, but it's also fine to simply place it on a heatproof trivet and serve it out of the saucepan (be careful, it will be hot).
It's helpful to place it on a very low-heat fondue appliance or hot plate. You might also need to stir in an extra tablespoon of heavy cream if it starts to harden. Another trick is to add a tablespoon of oil (such as avocado oil) to the mixture as you melt it.
Yes, you can use chocolate chips. Remember that chocolate chips are made to retain their shape when baked in cookies, so they don't melt as easily as chopped chocolate. But if you're patient, they should work just fine in this recipe.
I would only keep the leftovers if there was no double-dipping involved. If you decide to keep the leftovers, store them in a sealed container in the fridge for up to 4 days.
Reheat them covered in the microwave at 50% power. Reheat in 30-second sessions and stir the mixture after each session until it is heated through. Take care not to overheat, as chocolate burns easily. You might need to add a tablespoon or two of heavy cream to the mixture if it's too thick.
I don't recommend freezing this fondue.
Serving Suggestions
Many recipes recommend serving chocolate fondue with sweet dippers like marshmallows or angel cake cubes. However, I find that strawberries complement the melted chocolate best in terms of flavor and texture. They provide a nice contrast between the slight tartness of the fruit and the creamy sweetness of the chocolate.
When you use sweet dippers, you're actually missing out because the whole thing just becomes cloyingly sweet (even when you use very dark chocolate). It's also nice to dip halved apricots and large cubes of peaches into the melted chocolate, or even apple slices, especially tart apples like Granny Smith.
Recipe Card
15-Minute Chocolate Fondue
Video
Ingredients
- 0.5 cup heavy cream
- 4 ounces Lindt Excellence 70% Cocoa Dark Chocolate - chopped; 12 squares
- 1 tablespoon vanilla extract - or brandy
Instructions
- Pour the heavy cream into the fondue pot or into a small saucepan placed on the stovetop. Bring it to a simmer over medium heat.
- When the heavy cream is bubbling lightly, lower the heat to medium-low and gradually stir in the chopped chocolate, mixing with a hand whisk or a heat-resistant rubber spatula until smooth.
- When the chocolate is completely melted, stir in the vanilla extract.
- Reduce the heat to the lowest possible. Serve immediately with your choice of dippers. If not using a fondue appliance, simply place the saucepan on a trivet and serve, or use a hot plate on the lowest setting to keep the fondue warm. Be careful - the fondue pot, hot plate, and/or saucepan will be hot.
Notes
- Results will vary depending on the chocolate brand you use. Start with the measurements listed here, then adjust them according to the results you get. If the mixture is too thick, add heavy cream, 1 tablespoon at a time. If it's too thin, add chocolate, 1 square (chopped) at a time.
- To prevent the fondue from hardening, it's helpful to place it on a very low-heat fondue appliance or hot plate. You might also need to stir in an extra tablespoon of heavy cream if it starts to harden. Another trick is to add a tablespoon of oil (such as avocado oil) to the mixture as you melt it.
- The nutrition info does not include dippers.
- I would only keep the leftovers if there was no double-dipping involved. If you decide to keep the leftovers, store them in a sealed container in the fridge for up to 4 days. Reheat them covered in the microwave at 50% power. Reheat in 30-second sessions and stir the mixture after each session until heated through. Take care not to overheat, as chocolate burns easily. You might need to add a tablespoon or two of heavy cream to the mixture if it's too thick.
- I don't recommend freezing this fondue.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Katie says
Wow. This is pure decadence and so easy. Thank you!
Vered DeLeeuw says
You're very welcome, Katie! Glad you liked it.
Althea says
I used to love going to The Melting Pot for fondue. I'm so excited that I can make fondue at home now! Thank you for this easy recipe.
Vered DeLeeuw says
You're very welcome, Althea!