Ingredients: |
Ingredients: 10 ounces semisweet or bittersweet chocolate, chopped (see note)
1/3 cup milk
1/3 cup heavy cream
1 teaspoon vanilla extract (see note above for other variations)
Lots of dipping options (strawberries, bananas, small rice krispie squares, vanilla cookies, etc.)
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Directions: |
Directions:In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don’t let it come to a boil; keep it on low heat.
Once melted, stir in the vanilla extract. If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.
Serve with dippers of your choice. We love: marshmallows, vanilla cookies, strawberries, rice krispie treats cut in little squares, bananas.
Any extra chocolate leftovers (yeah right) will keep well in the refrigerator – just reheat on low to have yourself another chocolate fondue experience.
NOTES:
Let’s talk chocolate for a second. Use Ghirardelli’s bittersweet chips for the best chocolate fondue – sometimes Ghirardelli’s semisweet chips in a pinch, but if you like darker and richer go with the bittersweet. Nestle chips don't melt well (and the taste was off) so choose your chocolate carefully. If you aren’t using a higher-end chocolate chip like Ghirardelli’s or Guittard, use a baking bar of chocolate (usually above the chocolate chips in the store aisle) since it tends to melt better than chocolate chips.
If you aren’t a dark chocolate fan and want it rich and chocolatey without being too dark, at the end drop in about 1/2 cup chopped white chocolate (or Guittard white chocolate chips which melt better than other white chocolate chip brands) to melt for a creamier, lighter version. Add a touch more heavy cream to thin it out a bit if doing that – just play around with amounts and consistency.
Also, you can vary the flavor with the extract. Vanilla is traditional but you could try adding orange extract or peppermint for a twist on the chocolate fondue. |
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