{"id":51902,"date":"2024-04-13T11:13:49","date_gmt":"2024-04-13T15:13:49","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=51902"},"modified":"2025-04-25T09:40:54","modified_gmt":"2025-04-25T13:40:54","slug":"chocolate-fondue","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/chocolate-fondue\/","title":{"rendered":"Chocolate Fondue"},"content":{"rendered":"

This easy chocolate fondue recipe takes minutes to prepare, is pretty much foolproof, & is super customizable! Perfect for special occasions.<\/p>\n

\"A<\/p>\n

When I was younger at still living in Winnipeg, one of my favourite special occasion restaurants was called Fork & Cork. <\/p>\n

Apparently it was eventually renamed The Melting Pot and then closed. Boo.<\/p>\n

Anyway, Fork & Cork was where I had my first fondue experience. You\u2019d choose your type of fondue - oil or broth - for the meat fondue, then start out with cheese fondue as an appetizer.<\/p>\n

I rarely ever had room to follow all THAT up with a dessert fondue, but it was touted as the perfect way to finish out the evening.<\/p>\n

The meal fondues were such a decadent treat on their own! I usually left the melted chocolate for its own thing, as a standalone excuse to visit .<\/p><\/div>\n

It has probably been a couple decades since I last visited that restaurant, but I think of it every once in a while.<\/p>\n

On one of those recent occasions, I figured it was a good excuse to whip up a batch of my homemade chocolate fondue! <\/p>\n

Besides, I\u2019d have all the stuff on hand for updating my Chocolate Fountain<\/a>, so really... it was all about efficiency, LOL!<\/p>\n

Anyway, this recipe makes an excellent chocolate fondue, with very little time or effort involved. It\u2019ll take you more time to prepare and arrange your dippers, than to actually make this sweet treat!<\/p>\n

It\u2019s the perfect chocolate fondue to bring out on special occasions, like Valentine\u2019s Day, Christmas, or New Year\u2019s Eve.<\/p>\n

The great thing about this recipe, though, is that it\u2019s easy enough to throw together for a casual movie night at home, too!<\/p>\n

Anyway, lots to talk about, so let\u2019s get to it!<\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

This is a really easy recipe, using simple ingredients that you can find in most grocery stores.<\/p>\n

Good Quality Chocolate Chips<\/h4>\n

Chocolate is the star of the show in this delicious fondue, so be sure to use a high quality chocolate.<\/p>\n

I\u2019ve written this recipe for milk chocolate, so some good brands of chocolate chips to look for are Guittard Milk Chocolate Chips<\/a>, Ghirardelli Milk Chocolate Chips<\/a>, and Callebaut Milk Chocolate Callets<\/a>.<\/p>\n

If you\u2019d like to use your favorite chocolate bar, go ahead - just use as many bars of chocolate as you need, to get the same weight. <\/p>\n

Also, chop the chocolate bars up into small, even pieces for the best results when melting.<\/p>\n

Really, you can make fondue out of any kind of chocolate, you\u2019ll just want to be aware that the different types of chocolate require different amounts of liquid, to reach the same texture.<\/p><\/div>\n

As a rule of thumb, the darker the type of chocolate, the more liquid you\u2019ll need.<\/p>\n

If you\u2019re using dark chocolate, bittersweet chocolate, or semi-sweet chocolate, add an extra Tablespoon or so of heavy cream.<\/p>\n

If you\u2019d rather use which chocolate chips as your fondue chocolate, cut your heavy whipping cream by a Tablespoon or so.<\/p>\n

As for white chocolate, I recommend a couple of the same brands, as I use for milk:<\/p>\n

Ghirardelli White Chocolate Chips<\/a> and Callebaut White Chocolate Callets<\/a>.<\/p>\n

Really, whatever you use, just aim to use high-quality chocolate, for the best flavor.<\/p><\/div>\n

\"A<\/p>\n

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Heavy Cream<\/h4>\n

You\u2019ll want to use heavy whipping cream in this recipe, as it needs the fat content in order to not seize the chocolate. <\/p>\n

I would NOT recommend swapping in whole milk or any kind of alternative milk (almond milk, etc), though I\u2019ve heard some have success with full fat coconut cream.<\/p>\n

Caveat: I haven\u2019t tried it, so I can\u2019t really comment on how successful it would be in a fondue!<\/p><\/div>\n

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Butter<\/h4>\n

I use butter in my truffle making, as a way to boost the fat content. It just gives the ganache a smoother, creamier texture. <\/p>\n

The same principle applies to chocolate fondue recipes!<\/p>\n

You can skip the butter if you like, your fondue will still be great - the texture will just be slightly different.<\/p><\/div>\n

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Flavour<\/h4>\n

As a default, I use Pure Vanilla Extract<\/a> - and a pinch of salt - in my base chocolate fondue recipe. It elevates the chocolate flavour, without competing with it.<\/p>\n

Alternately, there are all kinds of different ways to flavour your ganache - read on to learn more about those options!<\/p><\/div>\n

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Flavour Variations for Chocolate Fondue<\/h3>\n

There are a few different ways you can customize the flavour of your chocolate fondue.<\/p>\n

Before getting into the options, I just want to mention that you should keep your choice of dippers in mind, when flavouring the ganache.<\/p>\n

Some flavours are fairly \u201cuniversal\u201d when it comes to chocolate that will be used for dipping. These flavours are ones that will go well with pretty much anything you\u2019re going to dip in it - whether you\u2019re talking fruit, baked goods, etc.<\/p>\n

Others will be a bit more limited. <\/p>\n

For example, a peppermint chocolate fondue is a fun, festive option for Christmas ... but that\u2019ll definitely work better with marshmallows, brownies, cookies, etc, than it will with, say, pineapple.<\/p><\/div>\n

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Flavour Extracts<\/h4>\n

Going beyond vanilla extract, there are all kinds of different flavors you can use in your chocolate fondue, you\u2019ll just want to mind the amounts used.<\/p>\n

When it comes to grocery store extracts, some are best at about 2 teaspoon - Vanilla, Lemon Extract<\/a>, Maple Extract<\/a>, Orange Extract<\/a>,Rum Extract<\/a>, etc.<\/p>\n

Other flavors are more intense and require less - use 1 teaspoon for Peppermint Extract<\/a>, and either 1 or 1 \u00bd teaspoon for Almond Extract<\/a> or Anise Extract<\/a>.\n<\/div>\n

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Flavour Oil<\/h4>\n

Flavour oil is basically like a flavour extract, but far more potent.<\/p>\n

Flavor oils are a bit harder to come by than extracts, but can usually be found at your local candy or cake making supply store. <\/p>\n

The larger craft chain stores that have a cake decorating section also tend to carry a limited selection of them.<\/p>\n

Lorann Oil<\/a> is the gold standard of flavour oils, and it comes in a LOT more flavours than grocery store extracts do.<\/p>\n

As I mentioned, though - flavour oils are MUCH more concentrated than extracts, and you\u2019ll want to keep that in mind when using them.<\/p>\n

Where you\u2019ll need 2 teaspoon of extract in this recipe, you\u2019d only need \u00bd-1 teaspoon of flavour oil.<\/p><\/div>\n

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Coffee<\/h4>\n

Coffee is a great way to add some extra flavor to chocolate ganache. It tends to boost the chocolate flavour, make it taste richer, etc.<\/p>\n

There are two main ways to add coffee flavor to your milk chocolate fondue .<\/p>\n

The easiest way is to simply measure your desired amount of Instant Expresso Powder<\/a> into your hot cream, and stir until it\u2019s fully dissolved.<\/p>\n

Another option is to steep coffee beans in the cream when you heat it up. After steeping for 10 minutes or so, strain them out and re-measure the cream before stirring it into the chocolate chips.<\/p>\n

As you lose some of the cream to the strained coffee beans, you may need to top it up a bit. <\/p>\n

Whichever way you do it, use good quality coffee and flavor the cream stronger than you think you\u2019ll need it - the coffee flavor will be diluted by the chocolate flavor, once added to the chips.<\/p><\/div>\n

\"A<\/p>\n