Chocolate Fondue: Recipe

Here's a surprisingly easy vegetarian dessert. Vegans can substitute soy milk for the cream and milk.

You can make the selection of things to dip into the fondue as simple or as complicated as you'd like. Just a few strawberries are great, but you can also have on hand: plain, unfrosted sponge cake, pound cake or butter cake cut into cubes; chocolate chip, sugar or peanut butter cookies cut into quarters; sliced kiwi fruit; sliced mango, cantaloupe, apple, orange, banana, papaya, pineapple. Everything goes great with chocolate.


You can use any chocolate chips (or equivalent amount of chopped or grated bittersweet, semisweet or milk chocolate), but my favorite is Ghirardelli 60% Cocoa Chocolate Chips.

Chocolate Fondue

1 cup half-and-half (or 1/2 cup cream, 1/2 cup milk)
3 Tbsp sugar
2 Tbsp butter
8 ounces chocolate chips
1 tsp vanilla

1. Bring the half-and-hald, sugar and butter to a rolling boil in a saucepan. Remove from the heat and throw in the chocolate chips.

2. Let stand for one minute, then stir in the vanilla with a whisk. Continue stirring until smooth. Transfer to your fondue set-up. Enjoy!

The sauce can be cooled, stored for up to two weeks and reheated later.