Chocolate Fondue with assorted “Dippers”

Posted by Chef Richard Sweeney in Recipes Feb 10th, 2010 | no responses

Serves 2

  • 1/2 cup Cream
  • 7 oz. Bittersweet Chocolate, broken into pieces
  • 1 Tbsp. Liqueur of your choice (amaretto, fangelico, chambord, etc.) – optional
  • Biscotti
  • Pretzel Rods/Sticks
  • Pound Cake, cut into cubes
  • Banana Chunks
  • Strawberries
  • Pineapple
  • Marshmallows
  • Cookies
  • anything else you feel like dipping!
  1. Heat 1/4 cup of the cream in a small nonreactive saucepan over medium heat until it’s just about to boil.  Remove from heat and add chocolate pieces.  Let stand 3-4 minutes.
  2. Whisk the chocolate and cream together until smooth, and whisk in liqueur, if using.
  3. Transfer to a fondue pot, mini crock pot, or small bowl over a tea candle and serve with an assortment of dippers on the side.  Enjoy!



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