Chocolate Fondue
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Courtesy Rachael Ray
  • 3/4 cup heavy whipping cream
  • 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
  • 2 tablespoons Frangelico or Amaretto liqueur, optional
  • 1/4 cup finely chopped hazelnuts or almonds, optional
Heat 1/2 cup cream in a heavy non-reactive sauce pot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate.
Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
Suggested Dippables, choose 3 or 4 selections of the following:Hazelnut or almond biscotti Salted pretzel sticks Cubed pound cake Sliced bananas Stem strawberries Sectioned navel oranges Ripe fresh diced pineapple

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