Chocolate fondue has been part of some of my favorite family meals for as long as I can remember. When I was little, it was so exciting to pick out my own fruit and goodies and dip them into that glorious chocolate goodness.
When my husband and I were on our honeymoon, I introduced him to chocolate fondue. There was no going back after that. It became a delicious chapter in our marriage and, eventually, in the lives of our children too.
All of our kids looked forward to fondue night at our house just as much as my husband and I did. We would gather around the table with our steak, stuffed baked potatoes, and a wonderful assortment of treats waiting for dessert.
How can you go wrong when you love chocolate as much as we do?
A Chocolate Fondue Recipe Filled With Family Memories
Some meals are about much more than the food. Fondue night was one of those meals for our family.
Everyone got to participate, choose what they wanted, and dip their favorites into the warm chocolate. One person might head straight for the strawberries while someone else reached for the brownies, marshmallows, or Rice Krispies treats.
There really wasn’t a wrong choice.
I think that was part of the fun for me when I was a child, and it was just as much fun watching my own children enjoy the same experience. Chocolate fondue turns dessert into something everyone shares rather than something that is simply placed in front of them.
It also goes beautifully with my Steak Marinade Recipe and Stuffed Baked Potato Recipe. Together, they make the fondue-night dinner our family has loved for years.
Hershey’s Chocolate or Callebaut Belgian Chocolate
The chocolate fondue I grew up with was made using three Hershey’s milk chocolate bars and one Hershey’s Special Dark chocolate bar. That is also how I made it when my children were small, and it was absolutely delicious.
I still include that version in the recipe because it is easy to find, wonderfully nostalgic, and part of our family tradition.
Today, however, I usually make our chocolate fondue with Callebaut Finest Belgian milk and dark chocolate. As delicious as the Hershey’s version was, nothing compares to the wonderfully smooth flavor and texture of Belgian chocolate.
Callebaut chocolate is more expensive, but for a special family dinner, I think it is worth it. I buy mine from the bulk bins at WinCo, where it comes in chunks rather than packaged chips. Buying it that way makes it a little more affordable, and I can purchase exactly as much as I need.
To keep the same sweetness and balance as my original recipe, I use approximately three parts milk chocolate to one part dark chocolate:
- 18 ounces Callebaut Finest Belgian milk chocolate
- 6 ounces Callebaut Finest Belgian dark chocolate
If you prefer a darker, less sweet chocolate fondue, you can change the proportions slightly. Just keep the total amount of chocolate at approximately 24 ounces.
Yummy and Easy Chocolate Fondue Recipe
Ingredients
Original Hershey’s version:
- Three 6-ounce Hershey’s milk chocolate bars, broken into pieces
- One 6-ounce Hershey’s Special Dark chocolate bar, broken into pieces
- 1/2 to 1 cup warm milk or half-and-half (I prefer 2% milk)
Callebaut Belgian chocolate alternative:
- 18 ounces Callebaut Finest Belgian milk chocolate, chopped
- 6 ounces Callebaut Finest Belgian dark chocolate, chopped
- 1/2 to 1 cup warm milk or half-and-half (I prefer 2% milk)
Instructions
- Place the chocolate in a fondue pot set to its lowest setting. If you don’t have a fondue pot, melt the chocolate in the top of a double boiler over gently simmering water.
- Stir the chocolate constantly over very low heat until it is completely melted.
- Slowly stir in 1/2 cup of warm milk. The chocolate may thicken at first, but it will become smooth as you continue stirring and adding milk.
- Add more warm milk, a little at a time, until the chocolate fondue reaches your desired consistency.
- Keep the fondue warm on the lowest setting and stir occasionally while serving.
- Serve with strawberries, bananas, grapes, orange sections, apples, pineapple, kiwi, pound cake, angel food cake, marshmallows, brownies, Rice Krispies treats, graham crackers, cookies, or any other favorite treats.
What to Dip in Chocolate Fondue
Choosing everything that goes around the fondue pot is half the fun. You can keep the choices simple or fill the table with a little bit of everything.
Some of our favorite chocolate fondue dippers include:
Fresh fruit
- Strawberries
- Bananas
- Grapes
- Mandarin orange sections
- Apples
- Pineapple
- Kiwi
Wash fresh produce before cutting and serving it. Make sure the fruit is dried well because excess water can affect the melted chocolate.
Cakes, cookies, and other treats
- Pound cake
- Angel food cake
- Brownies
- Marshmallows
- Rice Krispies treats
- Graham crackers
- Shortbread cookies
- Chocolate chip cookies
- Pretzels
Toppings for freshly dipped treats
- Chopped nuts
- Crushed graham crackers
- Sprinkles
- Toasted coconut
- Crushed cookies
If you are serving several people, cut larger fruit and baked goods into bite-size pieces before bringing everything to the table. Small pieces are easier to dip and allow everyone to try more than one combination.
Tips for Smooth and Creamy Chocolate Fondue
Use very low heat
Chocolate can scorch if it gets too hot. Whether you use a fondue pot or double boiler, keep the temperature as low as possible and stir frequently.
Warm the milk first
Cold milk can cool the melted chocolate too quickly. Warm milk blends into it more easily and helps create a smoother consistency.
Add the milk gradually
You may not need the entire cup. Begin with 1/2 cup and add more only until the fondue is as thick or thin as you prefer.
Chop large pieces of chocolate
Smaller, fairly even pieces will melt more quickly and evenly. This is especially helpful when using Callebaut chunks from the bulk bins.
Dry the fruit thoroughly
After washing strawberries, grapes, apples, and other fruit, dry them completely before placing them on the serving platter. The FDA recommends washing fresh produce thoroughly under running water before preparing or eating it.
Prepare everything before melting the chocolate
Have the fruit washed, dried, and cut before you begin melting the chocolate. Once the chocolate fondue is ready, everyone will want to start dipping right away.
Can I Make Chocolate Fondue Without a Fondue Pot?
Yes. A fondue pot makes it convenient to keep the chocolate warm at the table, but it is not required.
You can melt the chocolate in a double boiler or microwave it in a microwave-safe bowl. When using the microwave, I start with one minute on high, stir the chocolate really well, and then continue heating it in 20-second increments. Stir after each interval until the chocolate is completely melted and smooth.
Once the warm milk has been added and the fondue has reached your desired consistency, transfer it to a heat-safe serving bowl and serve immediately. If the chocolate cools and becomes too thick, warm it gently and stir in a small amount of warm milk. Add the milk a little at a time so the fondue doesn’t become too thin.
Creating a Family Fondue Night
Our fondue nights were never just about dessert. We also cooked marinated steak and served stuffed baked potatoes, making the entire meal feel special.
If you want to recreate the whole dinner, serve this recipe with:
- My Steak Marinade Recipe
- My Stuffed Baked Potato Recipe
- A simple salad or fresh vegetables
- Plenty of fruit, cake, cookies, and other chocolate fondue dippers
You can place all the dipping foods on separate platters or divide them among smaller dishes around the table. Give everyone a fondue fork or skewer and let them create their own combinations.
Keep separate utensils and plates for the raw steak and the dessert ingredients. Once dinner is finished, clear away everything used for the uncooked meat before bringing out the fruit and chocolate.
A Dessert Everyone Can Enjoy Together
This chocolate fondue has followed me from childhood into my marriage and then into the years of raising our children. I loved it when I was little, I introduced it to my husband on our honeymoon, and eventually it became something all of our children looked forward to as well.
I made it with Hershey’s chocolate for many years, and it was always delicious. Now I love making it with Callebaut Belgian chocolate when I can. The ingredients may have changed a little, but the best part has stayed the same.
We still get to gather around the table, choose our favorite goodies, and dip them into warm chocolate together.
What would you reach for first, a strawberry, a brownie, or a marshmallow?
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