Chocolate fondue is the stuff of dreams. Honestly though, who wouldn't want to drench their dippers in a pot of creamy melted chocolate? It's the ultimate chocolate dessert! This fondue pot combines two types of chocolate—bittersweet and milk—for just the right balance of sweet and dark. A little cherry brandy (called kirsch) takes it over the top, though you can skip it or swap for any brandy or bourbon As for what to dip into it? Raid your pantry or fridge for fruit, cakes, and cookies. Serve this chocolate fondue as a romantic dessert after your Valentine's Day dinner. It's better than any box of chocolates!
What do you dip in chocolate fondue?
Keep it simple, or go completely over the top! Fresh fruit like strawberries, raspberries, and pineapple chunks add a juicy bite, while marshmallows, cubed pound cake (or angel food cake), and wafer cookies are delicious dippers as well. Love that salty-sweet combo? Don't be afraid to dip salted pretzels, potato chips, or even candied bacon in chocolate! Have fun with it.
How do you keep melted chocolate from seizing?
When melted chocolate overheats or gets a little extra liquid (like a splash of water) it can go stiff and grainy rather than smooth and glossy. Be sure to melt the chocolate gently, stirring constantly, and pat fruit dry with paper towels so droplets don't go in the pot. Chocolate already seized? Add boiling water 1 teaspoon at a time, stirring vigorously after each addition until the chocolate loosens.
What can you substitute for a fondue pot?
Pour the chocolate mixture into a glass bowl and set over a saucepan filled with about an inch of steaming water. If the chocolate starts to harden, return the pot and bowl to medium heat for a couple minutes until the water starts to steam again.
heavy cream
(4-oz.) bars bittersweet chocolate, chopped
(4-oz.) bar milk chocolate, chopped
cherry brandy (kirsch)
vanilla extract
Kosher salt
Strawberries, raspberries, pineapple chunks, salted pretzel rods, pound cake or angel food cake cubes, marshmallows, potato chips, crispy bacon, chocolate or vanilla wafer cookies, to serve
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
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