Romantic Chocolate Fondue (Printable)
Velvety molten chocolate served with marshmallows, fresh fruits, and cake for an indulgent sharing treat.
# What You Need:
→ Chocolate Mixture
01 - 7 ounces high-quality dark chocolate (at least 60% cocoa), chopped
02 - 3.5 ounces milk chocolate, chopped
03 - 3/4 cup heavy cream
04 - 1 tablespoon unsalted butter
05 - 1 teaspoon pure vanilla extract
06 - Pinch of sea salt
→ Dippers
07 - 16 large marshmallows
08 - 1 cup fresh strawberries, hulled
09 - 1 cup banana slices
10 - 1 cup pineapple chunks
11 - 1 cup seedless grapes
12 - 1 cup pound cake or brioche cubes
# How-To Steps:
01 - In a medium saucepan over low heat, combine the heavy cream and butter. Warm gently until the butter melts and the cream is just starting to simmer. Do not boil.
02 - Add the chopped dark and milk chocolate to the warm cream. Stir constantly until completely melted and smooth, ensuring all chocolate pieces are fully incorporated.
03 - Remove from heat and stir in vanilla extract and a pinch of sea salt until well combined.
04 - Pour the chocolate mixture into a fondue pot or heatproof serving bowl. Light the fondue burner or use a tea light to keep the chocolate warm and fluid throughout serving.
05 - Arrange the marshmallows, fruits, and cake cubes on a serving platter for easy access during dipping.
06 - Using fondue forks or skewers, dip your favorite treats into the warm chocolate and enjoy immediately while the fondue maintains its smooth, melted consistency.
# Expert Tips:
01 -
- Its essentially an excuse to play with your food and call it dessert
- The ratio of dark to milk chocolate creates this impossible to describe depth that keeps everyone dipping just one more time
02 -
- Getting water into melted chocolate turns it into a seized grainy mess instantly. Never cover the pot while heating.
- If the chocolate starts to feel too thick add another teaspoon of warm cream not water and stir gently.
03 -
- Chop the chocolate into uniform pieces before you start. Larger chunks take longer to melt and can cause you to overheat the cream while waiting.
- Room temperature dippers work better than cold ones. The contrast can shock the chocolate into hardening too fast on the fork.