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Chocolate Fondue

Author
Cookinero 1 Mar 2025
7410
Chocolate Fondue

Fondue was originally invented by shepherds. They needed a hearty meal, as they spent a long time on alpine pastures. So the shepherds took cheese, bread and wine. After a few days, the cheese dried out, and they needed to somehow "revive" it. They put it in a pot, poured wine over it and heated it. And then they dipped pieces of bread in the melted cheese. For a long time, fondue was food for the poor, but then the aristocrats also appreciated the dish. And fondue itself ceased to be just cheese. It began to be made, among other things, with chocolate.

How to cook Chocolate Fondue

Step 1

Chocolate Fondue

Boil the cream. Pour the cream into a thick-bottomed saucepan. Place the container over medium heat. Bring the cream to a boil. Turn off the stove.

Step 2

Chocolate Fondue

Prepare the fondue. Combine the chocolate broken into pieces with the cream and stir until smooth. Pour the resulting mixture into a special fondue pot so that it does not harden.

Chocolate Fondue - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute heavy cream with whole milk or half-and-half for a lighter version, but the fondue will be slightly less rich and creamy. For a thicker consistency, mix 1 tablespoon of cornstarch with the milk before heating.
Store leftover fondue in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or double boiler, stirring frequently to avoid separation.
Absolutely! Use full-fat coconut milk instead of cream and dairy-free chocolate (check the label for vegan certification). The flavor will have a subtle coconut note.
Use a double boiler or microwave in 20-second intervals, stirring between each burst. If the fondue thickens too much, add a splash of warm cream or milk.
Try pretzels, marshmallows, pound cake cubes, cookies, bacon strips, or even crispy churros for a fun twist. Both sweet and salty pairings work well!
Freezing isn’t recommended as it can alter the texture, causing graininess when thawed. For best results, make it fresh or refrigerate for short-term storage.
Add warm cream, milk, or even a little coffee (1 tsp at a time) while stirring over low heat until you reach the desired consistency.
Yes! Prepare it up to 24 hours ahead, refrigerate, and reheat gently before serving. Stir well to restore smoothness, adding liquid if needed.
Use dark chocolate with 70%+ cocoa content and a sugar substitute like erythritol or stevia. Pair with berries or nuts for lower-carb dipping options.
Keep fondue between 110°F–120°F (43°C–49°C) for optimal texture—warm enough to melt but not so hot it burns. A fondue pot or slow cooker on 'warm' works well.

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