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Chocolate Fondue
Updated Jan. 31, 2024
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- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4ounces bittersweet chocolate, finely chopped
- ¼cup heavy cream
- Pinch of salt
- Items for dipping, such as fresh fruit (whole strawberries, bananas cut on the diagonal or clementine wedges); candied orange or yuzu peel; pieces of mochi; shortbread cookies, biscotti or graham crackers; madeleines or hunks of pound cake
Preparation
- Step 1
Set up a fondue pot, if you have one. If you don’t, set a heatproof rack — one that can securely hold a small heatproof bowl — over a candle or can of heating fuel (such as Sterno). Or, take a pot or bowl large enough to fit a small heatproof bowl inside it and fill with boiling water; the water should reach about halfway up the outside of the small bowl once it’s set inside the pot.
- Step 2
Put the chocolate in your fondue pot or small heatproof bowl. Heat the cream in a small saucepan over medium until steaming and bubbling around the edges. Pour over the chocolate, add the salt and stir gently until smooth.
- Step 3
Set the chocolate over the heat source and serve immediately, with items of your choice for dipping.
Private Notes
Cooking Notes
The Swiss Cookbook had a memorable chocolate fondue made from cream and Toblerone bars.
We always add a tablespoon of Grand Marnier, Kahlua, bourbon, or whatever happens to be in the liquor cabinet, except when we make it for the grandchildren.
I wonder if the place Ligaya Mishan had the chocolate fondue was La Fondue in mid-town. It delighted me as a kid in the 80's and saved my sanity a few times in the 90's when my gen X life was so awful that only a bowl of cheese and/or chocolate shared with too many friends squeezed around a little table would do.
This is just basically ganache.
Double the recipe. Easy and delicious
can I heat up the cream in a microwave?
You need hot cream. Heat it however is convenient for you.
We made this for a group dinner and the results were wonderful! We paired with strawberries, pineapple, clementine slices, marshmallows, & pound cake pieces. It was a great use of our fondue pot we would love to use more! Will do this for future dinners as our kids especially LOVED it!!
Only a handful of comments here but they did not disappoint! any recommendations or thoughts on type of chocolate?
I used dark chocolate (85% minimum cocoa). A splash of rum for depth, a healthy few dashes of cinnamon to bring warmth, and some honey to balance the slight but wonderful bitterness from the dark chocolate. Don't forget the salt to sharpen the flavors!
I used GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips and was happy with the results. I have previously used Jacque's House 70% Dark Chocolate Baking Discs, which was good also. I like to add a splash (or two) of Chambord. Shortbread cookies are my favorite delivery vehicle.
I wonder if the place Ligaya Mishan had the chocolate fondue was La Fondue in mid-town. It delighted me as a kid in the 80's and saved my sanity a few times in the 90's when my gen X life was so awful that only a bowl of cheese and/or chocolate shared with too many friends squeezed around a little table would do.
We always add a tablespoon of Grand Marnier, Kahlua, bourbon, or whatever happens to be in the liquor cabinet, except when we make it for the grandchildren.
The Swiss Cookbook had a memorable chocolate fondue made from cream and Toblerone bars.
Without the cookbook and without the recipe, this doesn't tell me much. How is cream and a Toblerone bar different from the cream and chocolate specified in this recipe? Chocaholics want to know!
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