Sunday, January 2, 2011

Chocolate Fondue

Compliments of William Sonoma. This, accompanied by a mimosa, made the perfect brunch today. It's important to maintain moderately low heat (no more than 120°F) under your fondue pot so the chocolate stays melted and just warm to the touch. Too much heat can ruin the chocolate. And make sure that the chafing pot is dry, as water will make your chocolate seize.


  • 1/2 cup heavy cream
  • 8 oz. semisweet chocolate, finely chopped
  • 1 tsp. vanilla extract
  • 1 pound cake, cut into 1-inch cubes
  • 2 pints strawberries, rinsed and hulled
  1. Fill the fondue pot with 2 cups warm water and place the pot on the stand. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand.
  2. In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot. Set the splatter guard on the top.
  3. Set the fondue pot on the table and light the fuel burner, following the manufacturers instructions. Serve with pound cake, strawberries and individually marked fondue forks for dipping.
  • Serves 6.
    Adapted from The Fondue Cookbook, (Hamlyn, 1999).

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