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Chocolate Fondue

Everything goes well when dipped in chocolate pretzels, cake, brownies or fruit. You can even drizzle over ice cream if there is any left over.



¾        cup whole or reduced fat milk

1¾      cup heavy cream

1½      pounds bittersweet or semisweet chocolate chips (do not use blocks of chocolate– the extra cocoa butter in the chips produces a smoother fondue. Some varieties of the blocks of chocolate are too delicate)

½        teaspoon pure vanilla extract

           pinch sea salt


Put the milk and heavy cream in the fondue pot. Set to Setting 4.5 to bring the mixture to a sim- mer, but not boiling. Reduce the heat to Setting 3.5 and gradually, using a nonstick whisk, add the chocolate chips. When the chocolate is completely blended, stir in the vanilla and salt.

Reduce heat to Setting 3. Serve with biscotti, fresh or dried fruit, marshmallows, graham crack- ers, pretzels, angel food cake, brownies, etc.

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Makes 6 to 8 servings

Nutritional Information
Per Serving

no nutrition information available

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