Made with three ingredients and ready in 15 minutes, this delicious fondue is one of my favorite desserts to make for my family. This easy chocolate fondue requires just three ingredients: dark chocolate, heavy cream, and vanilla. It’s one of my favorite desserts these days because it has this winning combination of a truly indulgent dessert that’s also very easy to make. You can dip any type of fruit into this fondue, but my favorite is strawberries. Chocolate and strawberries are such a perfect combination.
Recipe Card
Heavy cream: For a dairy-free version, use well-blended, full-fat canned coconut milk or plant-based cream. Dark chocolate, chopped: The darker you can go and still enjoy it, the better. I like to use Lindt Excellence 90%. But since it’s quite bitter for most palates, I wrote this recipe for Lindt Excellence 70%. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. I often use brandy instead. I like the flavor it adds.
You can also add different flavor extracts such as almond extract, orange extract, or coconut extract. Start with 1 teaspoon and taste to see if you’d like to add more. Your first step is to heat the heavy cream over medium heat. You can do this on the stovetop or using an electric fondue appliance. Your goal is to bring the cream to a gentle simmer. Reduce the heat to medium-low and stir in the chopped chocolate until it’s melted. Your fondue is ready! If using an electric fondue pot, reduce the heat to low to keep it warm, and serve it with your choice of dippers. If the mixture is too thick, add a bit of heavy cream, 1 tablespoon at a time. If it’s too thin, add chocolate, one square (chopped) at a time. The photo below shows the texture you’re looking for - thick and luscious: They provide a nice contrast between the slight tartness of the fruit and the creamy sweetness of the chocolate. When you use sweet dippers, you’re actually missing out because the whole thing just becomes cloyingly sweet (even when you use very dark chocolate). It’s also nice to dip halved apricots and large cubes of peaches into the melted chocolate or even apple slices - especially tart apples such as Granny Smith. Reheat them gently, covered, in the microwave at 50% power. Reheat in 30-second sessions and stir the mixture after each session until heated through. Take care not to overheat, as chocolate burns easily. You might need to add a tablespoon or two of heavy cream to the mixture if it’s too thick.
