Chocolate Fondue

This chocolate fondue recipe combines melted chocolate with heavy cream for a smooth and decadent chocolaty treat! Serve with lots of dippers, such as fruit, marshmallows, or pieces of leftover cake on skewers.

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Snack

Cuisine American

Servings 48 people

Calories 1122.6 kcal

Equipment

1 Nonstick saucepan A heavy-bottomed pan is ideal for even heat distribution.
1 Whisk or Rubber Spatula For continuous stirring to prevent scorching.
1 Measuring Cups and Spoons For accurate ingredient portions.
1 Fondue Pot with Heat Source Essential for keeping the fondue warm and fluid during serving.
1 Grater If starting with whole chocolate bars.

Ingredients

Main

32 ounces milk chocolate grated
1 ¼ cups heavy cream
⅓ cup hot water
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1 teaspoon white sugar

Instructions

Combine chocolate and heavy cream in a nonstick saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.
Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until fondue is smooth.

Notes

For optimal results, always use high-quality milk chocolate; a mix of milk and semi-sweet can add depth. Grating the chocolate ensures it melts evenly and quickly. When combining, maintain medium-low heat and stir constantly with a rubber spatula or whisk to prevent scorching, which can ruin the texture and flavor. The instant coffee powder is crucial; it amplifies the chocolate's richness without imparting a distinct coffee taste. A small pinch of flaky sea salt can further enhance the sweetness. For an elevated experience, consider adding a tablespoon of a complementary liqueur like Grand Marnier or Kahlua after the chocolate is fully melted. Serve immediately in a preheated fondue pot to maintain warmth and fluidity, accompanied by a diverse selection of dippers such as fresh fruit, pound cake, or pretzels.