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Chocolate Bar Fondue

2010 October 30
by Pamela

I have a cooking confession:  I always thought that fondue must be really difficult to make.  Since there are restaurants dedicated to it and I rarely saw it at a party, I assumed that even a simple chocolate fondue was an intricate recipe. 

So not true.  I’ve had a fondue pot for more years than I’ve been married and decided to tackle my fear and try it out for a recent bunco party.  After a look on All Recipes, I found this super simple Chocolate Bar Fondue.  There are over 240 reviews of it, but don’t bother reading them.  Let me save you the trouble because I already read every single one.  Yes, I’m the neurotic cook that reads every review before making something.  I love how the site allows you to post tweaks to the recipes, but I wish they’d hire someone to do a cliff note version.  After a bunch of people made the same change with the same result, maybe the editor could put a cliff note up:

“The next 50 people are going to tell you the same thing:  they omitted the water and sugar and it turned out fine.  You should do that too.”

So this is my recipe based on 241 reviews.  Plus I didn’t need 48 servings of it so I scaled the recipe back quite a bit.  Although wow, 48 servings might be enough to bathe in and this stuff is quite delicious….

1 bag of milk chocolate chips

1/2 – 2/3 cup heavy cream

1/2 t. vanilla

1 T instant coffee granules

Dump the chocolate and cream (start with 1/2 cup and add more if needed) in a microwave-safe dish and cover.  Heat for 1 minute, stir.  Heat again for maybe a minute (tops) at a time until the chocolate is melted.  Chocolate burns easily so baby it.  It’s worth babying, no?  When it’s all mixed nicely, resist the urge to throw yourself in face first.  Add the vanilla and mix the coffee granules in with a teensy bit of hot water, just enough to dissolve it.  Then mix the coffee in too. 

I don’t love milk chocolate when it comes to desserts like this, but with the coffee, I think it works best.  And I didn’t really measure the coffee the second time I made it, but I’m guessing I added more than a tablespoon.  I kept tasting it and adjusting.  That was my excuse for sticking a spoon in it over and over.

Here’s the fun thing about this recipe:  it can be made ahead of time.  And it can be frozen.  I had about 1 cup leftover from one party, froze it and then added it to the fondue for the next one.  I think it would be amazing on ice cream too. 

I served it with pretzels, green apples, pound cake, strawberries, rasberries, and graham crackers.

The hardest part about this was keeping my cheapo fondue pot lit.  I solved that problem by borrowing my girlfriend Jen’s mini crockpot and it was much easier. 

Please invite me over if you make this.  I think it would be so good with peanut butter swirled in too.  Or the leftovers used to make parfaits with cubed angel food cake and berries.  Please invite me over if you make that too.

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6 Responses leave one →
  1. Ellen permalink
    October 30, 2010

    If I make it, will you come?????

    • Pamela permalink*
      November 2, 2010

      Yes! Although we will come anyway. I’m sorry we’ve been so busy lately! We’ve been partying it up, Ellen-style!

  2. Jeremy permalink
    November 2, 2010

    Lacks my secret ingredient!

    • Pamela permalink*
      November 2, 2010

      We have to compare recipes someday Jeremy!

  3. kim permalink
    November 27, 2010

    I still like the garlic stuffed olives the best! But the chocolate was very yummy. I think we should have a fondue party where we all bring a different fondue. That might get kind of disgusting though, if alot of people come, and no one can bring the same fondue. :)

    • Pamela permalink*
      November 27, 2010

      Me too on the olives. I’ve been obsessed with them this entire pregnancy. And pickles – anything brined, I guess. I love the fondue party idea! It was actually one of my 2010 goals to host a fondue party, but I figured this was as close as I was going to get and crossed it off my list.

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