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!
Excellent! This is one of those intensely flavored fondues that is smooth, perfectly textured for dipping, and rich. For serious chocoholics. Dipped bananas, fresh pineapple, homemade poundcake, huge strawberries. This makes a large quantity and is the ideal dessert for a decent size crowd. Thanks for a great recipe!
Wonderful flavor and smooth texture--we dipped angel food cake, dried apricots, gummy bears, graham crackers, cherries, and oreo cookies. The next night, we poured it over ice cream and it was the best chocolate sauce I ever had. I used spring water instead of mineral, and Drosta cocoa and Scharffen Berger chocolate. Great recipe!
Rich, decadent and worth every calorie. This is truly a delicious fondue! I like that this version doesn't contain any alcohol, as so many others I have tried in the past. I used all the premium, full fat ingredients suggested and it was so worth it - what a treat. I felt this made enough for a small party, more like 8-10 servings. Note: It appears a little thin when first cooked - but as it cools slightly it thickens very nicely.