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Chocolate Fondue is a simple, yet classic dessert that comes together fast. This 2-ingredient easy chocolate fondue recipe is perfect dip for strawberries, bananas, marshmallows, and more.
Featured with this recipe
This Chocolate Fondue recipe is possibly the easiest recipe on our site! With just two simple ingredients, you’ll create the richest, smoothest dessert dip imaginable. Whether it’s a romantic Valentine’s Day dessert, a New Year’s Eve treat, or a fun family night, chocolate fondue adds a touch of indulgence to any occasion. Grab some skewers and start dipping – you will love it!
Ingredients in Chocolate Fondue
All you need are two simple ingredients: chocolate chips and heavy cream. That’s it! No need for liqueur or extra additives -this recipe is perfect in its simplicity. You could add a pinch of salt to even out the sweetness, but it’s not necessary. Here’s what we recommend:
- High-quality chocolate chips (24 ounces) – We love Ghirardelli milk chocolate chips, but you can use dark chocolate, semi-sweet chocolate, or white chocolate if you prefer.
- Heavy cream (1 cup) – Have a little extra on hand in case you need to thin the fondue.
What is Fondue?
Fondue originated in Switzerland, where cheese was melted with wine, and then eaten by dipping chunks of bread into it. Over time, fondue has come to represent a cooking style. Melted cheese or chocolate is served in a portable pot that is kept hot with a burner or electricity. A piece of food is placed at the end of a long-stemmed fork and dipped in the fondue and then eaten. Fondue sets are available at most department stores and online.
If you were born after 1980, fondue may not be familiar to you. It became popular in the United States in the 1960s and 70s. I remember my Mom setting unboxing her fondue pot and forks for special occasions – it was always such a treat! Luckily, fondue made a comeback in the early 2000s and continues to be popular today. Think of it as a chocolate fountain but with less mess.
The Best Chocolate for Fondue
For this dessert fondue, we recommend high-quality milk chocolate chips, like Ghirardelli or Guittard. They melt beautifully and taste amazing. ! If you prefer a less sweet option, try semi-sweet chocolate chips or bittersweet chocolate. Want to mix things up? Whisk in some peanut butter for a rich, nutty twist or add peppermint extract for a refreshing peppermint chocolate fondue.
Fondue with Heavy Cream
The key to achieving a smooth fondue is heavy cream. It creates a silky-smooth texture and rich flavor. If your fondue seems too thick, stir in a little extra.
Best Food Dippers for Chocolate Fondue
The fondue experience is a social experience. Think roasting marshmallows over a fire, but a thousand times better! For chocolate fondue, we set out a tray of fruit, candies, and cookies. One dip in the fondue, and a piece of fruit suddenly becomes a little piece of chocolate heaven. You can choose anything in the world to dip in chocolate! Use your imagination, try new flavor combinations. Here are a few of our favorites, to get your creative juices flowing:
- FRUIT: strawberries, raspberries, blackberries, kiwi fruit, bananas, pineapple, orange wedges, apples, pears, cherries, and dried fruits (figs, mangoes, apricots).
- FANCY DIPPERS: Peanut Butter Bon Bons, pound cake, angel food cake, biscotti, donut holes, mini cream puffs, shortbread cookies, candied bacon, and cheesecake (cut in cubes).
- FAMILY FAVORITES: marshmallows, graham crackers, pretzels, potato chips, Oreos, Rice Krispie Treats, and White Chocolate Reese’s Peanut Butter Cups (a MUST try!).
Frequently Asked Questions
Yes! You can make chocolate fondue ahead of time and store it in the refrigerator for up to three days.
Reheat in the microwave for one minute in a microwave safe bowl and stir thoroughly. Repeat in 30 second increments until hot. Reheat in a saucepan over medium heat. Stir constantly until it reaches the desired consistency.
Absolutely! It makes an incredible chocolate sauce for sundaes and banana splits.
More Indulgent Chocolate Recipes
- Carnival Cruise Line Chocolate Melting Cake
- Crockpot Lava Cake
- Chocolate Truffles
- Triple Chocolate Trifle
How to Make Chocolate Fondue
Chocolate Fondue
Video
Ingredients
- 24 ounces milk chocolate chips
- 1 cup heavy cream
Instructions
- ON THE STOVE: Melt chocolate in a double boiler on low heat. Once chocolate chips are melted, slowly add heavy whipping cream until you reach the desired consistency.
- IN THE MICROWAVE: Combine chocolate and heavy cream in a microwaveable bowl. Heat for 1 minute and stir well. Heat another 30 seconds and stir. Continue heating in 30 second increments and stirring until you reach the desire consistency.
- Transfer to fondue pot or a mini crock pot at the warm setting to keep warm. If the fondue will be used right away, it will stay warm in a heavy ceramic bowl. If it starts to thicken too much, simply reheat in the microwave for 30 seconds and stir.
Variations:
- You can also add ¼ cup peanut butter for a rich, nutty flavor!
Notes
- Use any leftover fondue for hot fudge sauce. It is delicious over ice cream!
- To reheat in the microwave: reheat for one minute in a microwave safe bowl and stir thoroughly. Repeat in 30 second increments until hot.
On the stove: Reheat in a saucepan over medium heat. Stir constantly until it reaches the desired consistency. - Add more heavy cream to thin out the sauce if it gets too thick.
Nutrition Information
Cheese Fondue Recipes
If you are as obsessed with fondue as we are, you’ve got to try a couple of our cheese fondue recipes.
One is a cheddar cheese fondue for dipping breads, vegetables, and meat. The cheese is smooth and creamy.
The other is a Spinach Artichoke Cheese Fondue copycat recipe from The Melting Pot (pictured here). It is incredibly delicious!
Can you use this recipe for an electric fountain? If not can you recommend a recipe for that? Thank you.
This recipe would be a bit too thick for a fountain. Usually the ratio is 1/2 cup of oil for every 5 pounds of chocolate. Hope this helps!
It has been a while since I have made this, but I think that I did it in between as the chocolate melts..
I was wondering…do you add your cream in at the beginning while your choc is still solid…or at the end when the choc is melted…or between as the choc melts? I have found at times that my choc turns into a great ball of mess…but I can't quite pinpoint the reason behind it. The results differ each time…have any suggestions as to getting it to a perfect runny consistency?
Hey Erica, we made the Broccoli Cheese soup tonight! It was really good. Thanks for all your yummy recipes!
Thanks all you guys! I am glad you are all liking the blog! 🙂 I will do my best to continue posting recipes.. don’t worry.. I am nowhere NEAR running out of ideas! I still have HUNDREDS of recipes that I need to put on here.
Can I just tell you how much I love your blog! I found it on a friend of a friend’s blog…you know how blogging gets! 😉 But seriously–love the recipes…thank you for sharing!!
Happy 200th post! And this definitely looks worth making!
That’s exactly how I found mine– I got it free with my new crock pot. However, I’m sure places like Wal-Mart or Target will have them to buy separately. Mine is called the “Little Dipper”.
I found a mini pot at Bed, Bath and Beyond. Sometimes they are a freebie when you buy a regular size crock pot.
Wondering where you found your mini crock pot. I have been looking for a fondue pot and this is just what I am looking for.
This looks yummy.