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Chocolate Fondue

Carl Tremblay / America's Test Kitchen

Chef notes

Chocolate fondue offers a special kind of bliss. Dipping an enormous red strawberry into a pot of warm melted chocolate is guaranteed to make just about anybody happy. But despite its short ingredient list — primarily just chocolate and cream — getting chocolate fondue right can take some finessing, and we quickly learned that nailing the ratios was the key to a rich, velvety fondue.

With too much chocolate, the fondue's texture was thick and difficult to dip accompaniments into. With too much cream, however, the chocolate's flavor was muted, and the fondue's texture was drippy. We found that a little more chocolate than cream delivered optimal results, while a tablespoon of corn syrup provided our fondue with a glossy finish.

Chocolate fondue stays true to the flavor of the chocolate used to make it; therefore, use a high-quality chocolate you like straight from the package. Milk chocolate will produce a mild and sweet fondue, and bittersweet chocolate will present a pronounced bitter and even slightly acidic flavor. If you'd like just a touch of bitterness, we suggest combining milk chocolate with bittersweet chocolate. You will need a real fondue pot (with a heat source) to keep the chocolate mixture warm and fluid. We like to dip fruit or cubes of angel food or pound cake into the fondue.


Chocolate Fondue
  • 12 ounces chocolate, chopped
  • 1⅓ cups heavy cream
  • 1 pinch table salt
  • 1 tablespoon corn syrup



Place chocolate in bowl.


Bring cream and salt just to boil in small saucepan over medium heat and pour hot cream over chocolate. Cover bowl and let chocolate soften for 3 minutes. Whisk chocolate mixture until smooth, then add corn syrup and whisk to incorporate.


Transfer chocolate mixture to fondue pot, warm pot over Sterno flame for 5 minutes and serve immediately.

For an orange chocolate fondue: Follow the steps above, and add 1 tablespoon grated orange zest to cream and salt mixture. Bring cream, salt and zest to boil. Cover, remove from heat and let mixture steep for 10 minutes. Pour cream through fine-mesh strainer into bowl; discard zest. Return cream to saucepan and bring back to simmer. Add 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau, with corn syrup.