Romantic Chocolate Fondue (Printable version)

Velvety chocolate fondue paired with marshmallows, fresh fruits, and cake for a delightful shared dessert.

# What You'll Need:

→ Chocolate Mixture

01 - 7 oz high-quality dark chocolate (at least 60% cocoa), chopped
02 - 3.5 oz milk chocolate, chopped
03 - 0.85 cup heavy cream
04 - 1 tbsp unsalted butter
05 - 1 tsp 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 Prepare:

01 - Combine heavy cream and butter in a medium saucepan over low heat. Warm gently until butter melts and cream just begins to simmer, being careful not to boil.
02 - Add chopped dark and milk chocolate to the warm cream. Stir constantly with a heat-proof spatula until completely melted and smooth, ensuring no lumps remain.
03 - Remove saucepan from heat. Stir in vanilla extract and pinch of sea salt until fully incorporated.
04 - Pour chocolate mixture into a fondue pot or heatproof serving bowl. Light the fondue burner or place over a tea light to maintain temperature and fluid consistency.
05 - Arrange marshmallows, fresh fruits, and cake cubes on an attractive serving platter. Group items by type for easy access.
06 - Provide fondue forks or skewers to each guest. Dip treats into warm chocolate and consume immediately while chocolate remains molten.

# Expert advice:

01 -
  • The combination of dark and milk chocolate creates this perfectly balanced richness that isn't too intense or too sweet
  • Everything comes together in twenty minutes but feels like something you'd order at a fancy restaurant
  • People naturally linger and talk when they're dipping things into chocolate which is exactly what a good dessert should do
02 -
  • Even a single drop of water can cause melted chocolate to seize into a grainy mess so make sure all your utensils are completely dry
  • If the fondue gets too thick as it sits stir in a teaspoon of warmed cream to bring it back to life
  • The chocolate needs to stay warm but not hot or the bottom will scorch and develop this weird burnt flavor that you can't fix
03 -
  • Chop your chocolate into uniform pieces before you start melting so everything melts at the same rate
  • If you're adding liqueur do it after removing from heat so the alcohol doesn't cook off too quickly
  • A silicone spatula is better than wooden spoons here because you can scrape every last bit of chocolate from the pan

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