Fondue is a total pain in the butt to do. It can be really delicious, but lots of things are delicious. And they aren’t such a hassle.
Fact is, the hassle is why we do it. It turns dessert into a social activity. Anyone can buy a cake. We need more socializing.
Ingredients
1 cup heavy cream
2 ounces dark chocolate
2 ounces semi-sweet chocolate
1 teaspoon vanilla
assorted chopped fruits: strawberry, banana, apple, pineapple
marshmallows
poundcake
Directions
Use good chocolate if you’re going to do this. It’s pricier than the more common brands, but still way less than buying a prepared dessert. I like Ghirardelli. It’s made in California, but better than lots of imports in my opinion.
If you want to be fancy, you’ll use a fondue pot that sits over a flame. I’m all about the electric. Be aware that these things are able to heat a quart or two of oil hot enough to deep-fry meat and vegetables. Set it on the lowest setting to melt chocolate.
Break the chocolate up and put it in the pot.
You can see that the chocolate started melting right away. I had the thermostat set too high. So I immediately added the cream to cool it down before the chocolate scorched.
Then added the rest of the chocolate, and the vanilla. (No, I didn’t measure anything. Living on the edge, woo-hoo!)
Stir constantly (not kidding … don’t stop) until the chocolate is completely melted.
Then keep stirring until you’re ready to serve it. I’m thinking next time I’ll bring it to the table when it still looks like this.
Sample the strawberries before bringing it out.
Go ahead and have a banana, too.
If you’ve got more than a couple of people, chances are it will be a bit of a reach for some of them.
That’s why we got this mini-fondue set for the girls.
They love having their own pot. Makes them feel all grown up.
Lou doesn’t mind reaching.
Keep the chocolate over the lowest heat you can, and give it another stir every couple of dunks.
And that’s it.
10 Comments
That first photo is nothing but porn to chocolate lovers. YUM.
I don’t know what you’re talking about, it all went on the strawberries.
No wait a second … there was some left. Where did they put the leftovers?
Nice, my parents used to do this when I was a kid. It was always a good time. Of course they used Nestle chips, not the good stuff. Chunks of doughnut are good for dipping too. Dipping a chocolate glazed doughnut in chocolate fondue is like some kind of wonderful drug.
Thanks, Bob. Now I’m drooling on myself.
you know what, i respect your honesty. but think about it, the things that are the most pain in the ass to cook are usually the most DELICIOUS. time and effort usually result in deliciousness.
WENF, that’s true. But in this case it’s the presentation and eating of it that’s a pain. So as good as it tastes, it’s the social aspect that really makes it memorable.
The pictures at the table are so beautiful I assure you it was worth all the pains and drips. What a warm, lovely time it looks like! That’s why you cook the slow, good way, is for those people around your table. (imagine floaty hearts sparkling here.)
Floaty sparkly hearts? Oh man, I better post some rare steak photos fast. Or mashed potatoes and gravy, something manly.
oh, you’re a diehard fondue cooker. I CHEAT and use a mini-slow cooker, my “crockette”. It won’t scorch the chocolate because it doesn’t get hot enough – whew!
Nah, not die-hard. I just never thought of using the slow cooker. I’ve got one of the big oblong ones, too, so I don’t think that would work. My in-laws have one of the smaller round ones. I’ll have to suggest that next time.