Prep 10 mins
Cook 15 mins
- 1 cup premium cocoa powder, sifted (Valrohna or Scharffen Berger)
- 1 1⁄4 cups mineral water
- 1 1⁄2 cups granulated sugar
- 1⁄4 cup corn syrup
- 3⁄4 cup heavy cream, plus
- 1 tablespoon heavy cream
- 5 ounces 62% scharffen berger premium semisweet chocolate, chopped
- 1 lb cake, cut into bite sized pieces
- fruit, cut into bite sized pieces (such as bananas, apples, strawberries, and plums)
- Sift the cocoa into mixing bowl and set aside.
- Place the water, sugar, and corn syrup into a pot and bring to boil.
- Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.
- Pour the cocoa powder into the solution and blend with a whisk until smooth.
- Return the chocolate mixture to the stove and continue cooking over medium heat.
- Add heavy cream, bring to boil and allow to simmer for five minutes.
- Remove from the heat and stir in chopped chocolate.
- Pour into fondue pot and keep warm.
DD#2 had requested I make a chocolate fondue with my recently acquired fondue pot, so I decided to oblige...WOW...this was deep, dark and chocolatey to the max...very very rich. I substituted whole milk rather than heavy cream. The brands of baking cocoa and semisweet chocolate recommended are not available here, so I used Hersheys baking cocoa and Nestle semisweet chocolate chips. Since DD#2 wasn't home for dinner, I completed the recipe through the sugar solution reduction and finished it as soon as she returned home. We served it with sliced bananas, apples and homemade pound cake...delicious. Thanks for sharing a really good recipe Mimi!!!
This is the most amazing chocolate experience EVER. Hands down. I've made this for an annual fondue party for several years now and I always get an assortment of rave reviews that compare it to sex or comments about how people would love to just jump into the fondue pot with the chocolate. I usually make extra and keep it in the fridge for ice cream topping in the summer. I've even used it as a base, mixed with steaming milk, for hot chocolate. It keeps in the fridge for months... even though it has cream in it... which I'm sure violates several food safety codes... but it doesn't seem to ever go bad. Maybe its all the sugar in it that preserves it or something. But at any rate, I'll never use another chocolate fondue recipe. For the mineral water, I use tap water (we have well water and it has plenty of minerals). For the chocolate I use all organic Fair Trade chocolate. I also use a whole cup of heavy cream because the organic heavy cream I buy come in 1 cup cartons. Sometimes I had a tablespoon or 2 of vanilla. We use the dippers others have suggested, and also gingerbread, pecan raisin bread, cheesecake, pumpkin cheesecake, and coconut bon bons. Cherries and mangoes are good, too. I think my favorite dippers are bananas and cheesecake. But it is just as outrageous as an ice cream topping. Chocolate perfection!