Romantic Chocolate Fondue Delight (Printable View)
Warm melted chocolate paired with fresh fruit and marshmallows creates a luscious, shareable treat.
# What You'll Need:
→ Chocolate Fondue Base
01 - 7 oz 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 - 1 pinch sea salt
→ Dippers and Accompaniments
07 - 7 oz fresh strawberries, hulled
08 - 2 bananas, peeled and sliced
09 - 1 apple, cored and sliced
10 - 1 pear, cored and sliced
11 - 3.5 oz seedless grapes
12 - 3.5 oz marshmallows (regular or mini)
13 - 1.75 oz pineapple chunks (optional)
14 - 1.75 oz ladyfinger biscuits (optional)
# How-To Steps:
01 - Combine dark chocolate, milk chocolate, and heavy cream in a medium saucepan over low heat. Stir gently until chocolates are nearly melted and mixture begins to blend.
02 - Add butter, vanilla extract, and sea salt to the chocolate mixture. Continue stirring until completely smooth and glossy. Remove from heat and transfer to a fondue pot or heatproof bowl.
03 - Arrange strawberries, bananas, apple slices, pear slices, grapes, marshmallows, pineapple chunks, and ladyfinger biscuits on a large serving platter for easy access.
04 - Keep fondue warm over a candle or low flame. Using fondue forks or skewers, dip fruit and marshmallows into warm chocolate. Serve immediately while chocolate maintains silky consistency.
# Expert Advice:
01 -
- The chocolate stays perfectly smooth and dippable for over an hour, so nobody feels rushed
- You can customize the dippers based on what everyone actually likes to eat
- It looks impressive but takes less than 30 minutes from start to finish
02 -
- Never let water anywhere near your melting chocolate, not even a damp spoon, because it will seize into a hard, grainy mess instantly
- If your fondue starts to thicken too much, stir in just one teaspoon of warmed cream at a time until smooth again
03 -
- Chop your chocolate into uniformly small pieces before starting for faster, more even melting
- Room temperature fruit dips better than cold fruit straight from the fridge