Chocolate Fondue

Meal Course


ic_fluent_food_24_regular Created with Sketch. Dietary Preferences


Recipe Type:

This Chocolate Fondue is your new go to dessert.

It’s simple enough to whip up last minute but fancy enough to serve on any special occasion!

Chocolate fondue impresses everyone and makes eating fun! I mean, dipping things into a silky chocolate sauce? You can’t go wrong.

I’ve served this at fancy dinner parties with friends as well as kid get togethers and everyone loves it.

The problem is that people tend to think chocolate fondue is complicated but nothing could be farther from the truth!

Here is the low down for this delicious and easy dessert:

  • The ingredient list is very short so I recommend buying high quality ingredients to let the flavors shine.
  • While you can use a fondue pot, you don’t need to! This is actually best made over a double boiler in order to gently melt the chocolate. Then you can transfer the mixture to a fondue pot to stay warm on the table or you can transfer it to individual ramekins for your guests.
  • Your dippers are simply limited to your imagination! We keep it basic with strawberries, marshmallows and poundcake, but also consider bananas, pineapple, cookies, graham crackers or candied ginger.
  • You can make this earlier in the day and warm it back up either on the double boiler on low or in the fondue pot!
  • I used semisweet chocolate chips but if you want a sweeter fondue you may want to consider milk chocolate as your base.
  • This recipe makes enough for 6-8 people.

Enjoy and have fun!

Chocolate Fondue


  • 12 oz semisweet chocolate (broken into pieces)
  • 1 cup heavy cream
  • 1 tsp course sea salt


  • Using a double boiler, warm up half of the heavy cream
  • Start placing the chocolate in the cream a little at a time, stirring and slowly melting the chocolate
  • Add half the chocolate
  • Add the remainder of the cream and then the remainder of the chocolate, stirring regularly (avoid adding cold cream as this can make the chocolate seize up)
  • Stir in the salt at the end