The Ultimate Rich Chocolate Fondue

Very reluctant to admit this, but I’m not a huge chocolate person. I knowww. While chocolate is rarely my go-to for sweets, I make a major exception for this chocolate fondue. I truly wish I had lived in the 60s and 70s when fondue was peak social cool and I am here to say BRING IT BACK.

The one downside to fondue is that I don’t really…like to share. So for me, fondue is best enjoyed with just a few people, otherwise I tend to get all Gollum/Precious about my morsels and dipping space. For those who are food hoardery like me, Valentine’s Day Fondue For Two is the perfect opportunity for chocolate fondue! You may be a more polite person with better sharing skills in which case, feel free to make this more of a crowd event.

I grew up in a fondue loving family, and we have both cheese and chocolate fondue every Christmas Eve. I will share one additional, highly absurd fondue-related anecdote. In college during a semester abroad in Scotland I went to a “Seven Deadly Sins” ball (yes, ball) dressed as “Gluttony” (makes sense) and there is photo evidence of me wearing a bright orange silk gown eating from a chocolate fountain. I will not be sharing said photos for the obvious reason of preserving a tiny shred of dignity so you’ll have to use your imagination. Moving right along…

This chocolate fondue recipe comes from my mom’s 1970s fondue cookbook, which I’m 100% certain is out of print. We love to use leftover chocolate as an ice cream topper, just store it in the fridge in an air-tight container and reheat as needed (15-30 seconds in the microwave). Mix up your dippers: my favorites are brownies and pound cake and a variety of fruit including strawberries, oranges, apples, and bananas.

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Chocolate Fondue

  • Author: Stirs & Stripes
  • Prep Time: a few minutes
  • Cook Time: 10 minutes
  • Total Time: approx 15 minutes
  • Yield: 810 servings 1x



6 ounces unsweetened chocolate

1.5 cups sugar

1 cup light cream (see notes)

1/2 cup unsalted butter

1/8 tsp salt

3 TBS orange liqueur


In a saucepan, melt chocolate over low heat.

Once the chocolate is melted, add the sugar, cream, butter, and salt. Cook, stirring constantly, until the ingredients are all melted and fully mixed, about five minutes.

Stir in the liqueur, and pour into your fondue pot or serving bowl.


Light cream contains more milkfat than half-and-half, but less than whipping cream or heavy cream. If you can’t find light cream, I recommend mixing 1/2 cup half-and-half with 1/2 cup whipping cream, but avoid substituting heavy cream or using solely half-and-half. 

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