Chocolate Fondue


If anyone tells you that fondue is make to serve cheese only, don’t trust them. The Swiss know how to make the best chocolate fondue indeed, but I year to tell you my little secret of English fondue which is just as tasty.

Here are the necessary ingredients:

  • 1 cup double cream or creme fraiche
  • 10oz (280 g) dark chocolate, finely chopped
  • pinch of salt
  • 1-3 tablespoons rum, brandy / liqueur (optional)
  • brioche or any soft crusty bread cut into 1-inch cubes
  • fresh fruit for dipping

First, bring the cream and 2 tbsp water to boil on a medium heat. Remove the pan from the heat, add the chocolate and the salt and whisk until smooth. This takes some effort indeed but you shall be done in less than 5 minutes. Make sure that the substance is really smooth before you proceed.

Second, add the rum or brandy, if using, and whisk until blended. I would highly recommend using some brandy as it gives the fondue an irresistible savour; or you can optionally try strawberry liqueur, which will charm you with its delicate scent, even if you’re a teetotaller.

Then, transfer the mixture to a ceramic fondue pot and keep warm over a very low heat. No rush there – if you think that the warmer the pot, the quicker you’ll get done, I have to disappoint you. It takes a while but as you might expect, it’s worth it!

Serve with bread and fruit, or dipping ingredients of your choice.



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