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Chocolate Fondue

Chocolate Fondue

Satisfy your sweet tooth with this indulgent Chocolate Fondue. Perfect for gatherings or a cozy night in, it combines rich chocolate and delightful dippers for a sensory treat. Easy to make and endlessly customizable, this recipe is a must-try!
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Nonstick Cooking Spray
  • 12 oz Semi-Sweet Chocolate Chips
  • 4 oz Bittersweet Chocolate Chips
  • 1 cup Heavy Cream
  • 1/2 cup Milk
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Corn Syrup (optional but recommended)
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt
  • 1 cup Strawberries
  • 1 cup Bananas
  • 1 cup Poundcake
  • 1 cup Angel Food Cake
  • 1 cup Pretzels
  • 1 cup Marshmallows
  • 1 cup Brownies
  • 1 cup Potato Chips
  • 1 cup Donuts
  • 1 cup Graham Crackers
  • 1 cup Oreos

Equipment

  • Baking Sheet
  • Chef's Knife
  • Wooden Spoon
  • Slow Cooker
  • Whisk

Method
 

  1. Lightly grease the slow cooker with nonstick cooking spray.
  2. Add all of the Chocolate Fondue ingredients and gently stir.
  3. Cover and cook on LOW for 1 hour, stirring every 15-20 minutes.
  4. Fondue is ready when chocolate is completely melted and smooth after whisking.
  5. Turn the slow cooker to warm and serve with assorted dippers.

Notes

  • Dark Chocolate Fondue: Swap the 4-ounce bittersweet chocolate with the 12-ounce semi-sweet chocolate.
  • Peanut Butter Chocolate Fondue: Eliminate bittersweet chocolate and add ½ cup creamy peanut butter. Stir in additional peanut butter once melted for more flavor.
  • Mexican Chocolate Fondue: Add ½ teaspoon of cinnamon and ancho chili pepper.
  • Toffee Chocolate Fondue: Add ¼ cup toffee bits to the fondue.
  • Peppermint Chocolate Fondue: Stir in 1 teaspoon peppermint extract once melted. Adjust to taste.
  • Storage: Pour chocolate into an airtight, freezer-safe container. Let cool completely and freeze for up to 1 month. Thaw in the refrigerator overnight when ready to use.