Fondue is, without a doubt, one of my favorite things. There’s just something satisfying about dipping bread or fruit into a pot of melted cheese or chocolate. Fondue is versatile in that it can go from being a fun party food to a romantic dessert, all depending on the setting. I couldn’t share my favorite Valentine’s Day recipes and not share one for chocolate fondue, which, to me, is the quintessential Valentine’s dessert.
Chocolate fondue is incredibly simple to make. All you have to do is melt the chocolate and cream together the same way you would to make ganache. Once the chocolate is melted, add in your choice of liqueur and you’re set. It takes more time to prep the things to dip in it than it does to make the fondue. Don’t have a fondue pot? No problem. After melting the chocolate, you can simply pour it into a dish and serve immediately. The fondue pot will keep the chocolate melted, of course, but this fondue is so delicious that I can’t imagine it thickening before you’re able to finish eating it. This fondue is intensely chocolaty, and you can add different flavors to it by using different liqueurs. Like I mentioned yesterday, I can’t resist the combination of coffee and chocolate, so it should come as no surprise that I add either Kahlua or Starbuck’s Coffee Liqueur to my fondue. I bet this would also taste amazing with Grand Marnier. It’s really up to you. Regardless of which liqueur you decide to use, this fondue will make an elegant, romantic and luscious dessert.
Chocolate Fondue for Two
4 ounces semisweet chocolate, chopped or broken into chunks
1/2 cup heavy whipping cream
1 1/2 teaspoons liqueur
Fruit, pound cake, cheesecake, etc., for dipping
Combine chocolate and cream in a medium bowl. Bring a small pot of water to a simmer over medium-low heat, then reduce heat to low. Set the bowl of chocolate over the pot of barely simmering water, making sure the water does not touch the bowl. Stir frequently until all the chocolate is melted. Remove from heat and stir in liqueur.
Transfer the chocolate to a fondue pot and keep warm over low heat or a low flame. Alternately, transfer to a small serving bowl. Serve immediately with fruit and other items for dipping.
Adapted from The Everything Fondue Cookbook by Rhonda Lauret Parkinson