Chocolate Fondue Recipe Basics

Basic chocolate fondue recipes are all pretty similar.

This page will give you the basic idea, then we’ll provide you with some simple recipes. After that, you will want to be creative and start experimenting!

Chocolate Fondue Recipe Basics

To make chocolate fondue you will need three things: chocolate, something to make the chocolate creamier, and flavoring if desired.

1) Chocolate

You can use pretty much any kind of chocolate, although I would avoid chocolate chips because they have a lower cocoa butter (fat) content and won’t be as good for melting.  If you use unsweetened chocolate, you will need to add sugar, honey, or sweetened condensed milk to sweeten it.

2) Something to make the chocolate creamier

As far as the “creamy” part, you can add various combinations of milk, heavy cream, light cream, whipping cream, cream cheese, sweetened condensed milk, evaporated milk, butter, or even marshmallow cream. Never add water, as this can cause your chocolate to “seize”–it becomes a solid lump.

3) Flavoring, if desired

For flavoring, experiment with vanilla, flavored liqueurs, Grand Marnier, mint, cinnamon, chili powder, ground coffee, peanut butter, ground cocoa, fruit preserves, pureed fruit, etc.


The basic way to prepare a chocolate fondue recipe is this: first, grate the chocolate or chop it into small chunks.

Next, warm the cream, then add the chocolate, stirring slowly until melted. We advise using a double boiler, or a saucepan over very low heat. You can also melt it in the microwave, slowly, a few seconds at a time, but it’s hard to keep it from scorching the chocolate using this method. Most fondue pots do not get hot enough to melt the chocolate; they are designed for serving only.

Once melted, you will remove the fondue from the heat and add any desired flavorings.


To serve, transfer the mixture a fondue pot, or use a chafing dish (a dish set above a heat source). There are disposable chafing dishes available, but I don’t like disposable… If you are the creative type, make a chafing dish by taking a coat hanger and wrapping it around a small heat-resistant bowl. Leave enough hanger on either end to shape some sturdy feet, so that your bowl will hover about 3-4″ above the table. Then you can put one or more tea lights underneath, and voila! A mini-chafing dish!

You can also eat fondue straight out of the saucepan. 🙂

However you keep the fondue warm, make sure to use a trivet to protect your tabletop, and make sure to be cautious! Fondue is hot, and open flames must be used with caution! Do not leave unattended!

I should also mention that these recipes are designed for use in fondue pots. If you have a chocolate fountain, read the instructions for your fountain before trying these recipes in it. Some fountains require the addition of vegetable oil to fondues or they will clog.

Serve using fondue forks, bamboo skewers, or regular forks. You can dip all sorts of things in your fondue – strawberries, berries, fruit, cookies, pound cake, angel food cake, crackers, marshmallows – whatever you can think of that would taste good in chocolate. Even fingers! 🙂

It’s best to chill fruits, and to use day-old cakes or cookies, as this will help prevent crumbling and allow the fondue to stick better. The recipes below all serve about 6, depending on how much you like to dip!

If you double a recipe, use slightly less liquid. To alter the consistency, use more or less cream. Never add water.

Now that you know the basics of chocolate fondue, try out some recipes!

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