An easy recipe for chocolate fondue, made with 70% dark chocolate and flavored with vanilla. Only three ingredients!
There’s something incredibly pleasurable about dipping tasty morsels of food into melted chocolate. No wonder chocolate fountains at buffets are such a success – they are so much fun!
This easy recipe is made with just three ingredients: dark chocolate, half-and-half, and vanilla. It’s one of my favorite desserts these days.
A better fondue
I enjoyed myself immensely at a fondue restaurant a couple of weeks ago (cheese fondue first, then chocolate fondue for dessert). So, of course, I just had to purchase my own fondue pot!
After some experimenting, I settled on this recipe. I use extra dark chocolate and I lighten it up by using half and half instead of heavy cream. It’s simply flavored with vanilla.
I wrote this recipe specifically for the Cuisinart electric fondue pot, which I own. But you can probably use it with any electric fondue pot.
The ingredients needed for this recipe
You’ll only need three ingredients to make this tasty dessert, plus strawberries for dipping (the exact measurements are listed in the recipe card below):
Half-and-half: You can use heavy cream if you’d like for an even richer fondue. But the half-and-half works great.
Dark chocolate, chopped: The darker you can go and still enjoy it, the better.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Fresh strawberries: These are my favorite dippers. See the discussion below for more options.
How to make chocolate fondue
It’s really easy, which is nice and also 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:
1. Pour the half-and-half into the fondue pot and bring it to a simmer.
2. Add the chopped chocolate and stir until melted, then add the vanilla.
3. Reduce the heat to low and serve with fresh strawberries for dipping.
What dippers to use?
Many people like to use sweet dippers such as marshmallows or angel cake cubes. But I find that strawberries are not just better for you, but also best complement the melted chocolate 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.
I think that when you use sweet dippers in chocolate fondue you’re actually missing out, because the whole thing just becomes cloyingly sweet (even with dark chocolate).
It’s also nice to dip halved apricots and large cubes of peaches in the melted chocolate. Or even apple slices – especially tart apples such as Granny Smith. Just try to resist the temptation to use junky sweet dippers. It’s so not worth it!
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Chocolate Fondue Recipe
- 1 cup half and half
- 4 oz dark chocolate, 70% cacao, chopped
- 1 tablespoon pure vanilla extract (or Amaretto liqueur)
- 1 lb. fresh strawberries, halved
- Pour the half-and-half into the fondue pot. Bring to a simmer at setting 4 (medium).
- When the half and half is bubbling lightly, lower heat to setting 3 (medium-low) and add the chopped chocolate, 2 oz at a time, whisking with a silicone whisk until smooth.
- When chocolate is completely melted, whisk the vanilla into the fondue.
- Reduce the temperature to setting 2 (low) and serve with fresh strawberries.