A Decadent Party Dessert to Feed a Crowd
Chocolate fondue has been around forever, but this version based on our Dark Caramel Sauce is easy and elegant, with the sweet but bitter edge of burnt sugar and the richness of dark chocolate – perfect for a winter’s open-house party. Use a fondue pot or put any heatproof pot on a warming tray. What you dip into the fondue is up to you, but it is nice to have an assortment of colors, textures and flavors. Need some inspiration? Try strawberries, chunks of bananas, sliced pears that are cut right before serving, clementine segments, grapes, cubes of cake (such as Pound Cake, sponge or Yellow Cake), crisp butter cookies, pretzel rods, marshmallows, wedges of candied pineapple, dried figs or dried apricots.
Image: Peter Muka
- 2 cups Dark Caramel Sauce, prepared
- 1 pound semisweet or bittersweet chocolate, finely chopped, such as Callebaut 60% to 70%
- ½ cup heavy cream, plus extra if needed
- Have the caramel in a deep saucepan; it should be warm. Add the chopped chocolate and the ½ cup cream and heat over medium heat, whisking occasionally, until chocolate is melted and the mixture is smooth. The mixture should be thick enough so that it can adhere to whatever you dip into it, but not overly thick. Add more cream a couple of tablespoons at a time if you need to thin it out a bit. The fondue is ready to use; transfer to a fondue pot or an attractive heatproof serving dish and place on a warming tray. Fondue may be refrigerated in an airtight container for up to 1 week. Warm gently before serving.
- Prep your dipping ingredients as needed and serve alongside.
- Take advantage of the fact that this can be made ahead and re-heated right before serving.
- Any chocolate in the 60% to 70% range will work and create a beautifully smooth fondue. We prefer this fondue recipe with a 70% chocolate, but the choice is up to you.