The Perfect “non-fussy” Chocolate Fondue Sauce

 This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new Make It and Love It – in the KITCHEN” portion of this blog.  Try a few of her recipes…your belly will thank you!  -Ashley

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The Perfect "non-fussy" Chocolate Fondue --- Make It and Love It (in the kitchen)

 

I remember coming back to the states back in early 2000 (after living in Argentina for 18 months as a missionary) and fondue was THE rage… At least, it was for everyone close around me.  I remember that I received four fondue pots for Christmas that year and I kept every single one of them.  And I still have them.  I know, I know, they’re a little “old school” now but I actually still love to use them and love to have fondue for dinner parties.  They are so interactive and just plain fun with a crowd.

 

I have used this same recipe for over 10 years, although it isn’t your traditional chocolate fondue.  However, I still really like it because it is so hearty, really versatile, and is super forgiving.  As in, if you have leftovers, it re-heats really well.   Oh, and I forgot one other thing, it’s extremely yummy!

 

The Perfect "non-fussy" Chocolate Fondue --- Make It and Love It (in the kitchen)
 

 

I will warn you, this stuff is creamy and delicious and crazy addictive.  It will take all your will power, to not sit and eat it with a spoon.  Luckily, if you dip some fresh fruit in it (any type is delicious)….that makes it healthy.  So, you have my permission to dismiss the guilt.  Deal? ;)

 

The Perfect "non-fussy" Chocolate Fondue --- Make It and Love It (in the kitchen)

 

Here is what you need:

 

Shopping List:

  • 6 (1oz) squares Baker’s Unsweetened Chocolate
  • 1 ½ Cup Sugar
  • 1 Cup Cream
  • ½ Cup butter
  • 1/8 tsp salt

 

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First, put your squares of chocolate in a pan over low heat.  (You’ll pretty much keep it on low heat for the whole time.)  Don’t be scared. You won’t burn it.  You won’t have to cook this over a double boiler either.  Let it melt completely while mixing it around in the pan. 

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Add in the sugar, cream, butter, and salt.  Continue mixing.  The butter is where there will be the most work getting it melted.   I like to chunk it up a bit to break it down.  I have also melted it in the microwave before adding it in and that works too.

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Now you might be thinking with the granulated sugar, “Huh? This is gonna be some gritty chocolate.“  And yes, it will be gritty…but only temporarily. Don’t worry.  Keep it at low heat, stirring constantly.  What you are doing now is melting the sugar. 

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You will need to stir about 5 minutes longer, to help melt the sugar. Once it starts to thicken you will know that the sugar has melted and you have a smooth chocolate sauce.

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Take a taste just to be sure that there are no sugar crystals.  If you feel them on your tongue, continue cooking until the crystals are gone.

 

I mean come on, look at that creamy goodness below.  Yum.

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You can now pour this in a low heat fondue pot.  I have used this in a pot the is heated with a tea light.  I really didn’t have problems with it burning.  You can also set this out in a bowl, without a heat source and it doesn’t become too hard.

 

After using it for the first time and storing the remaining in the refrigerator you will pull it out again, to find that it has a lot of sugar crystals.  Don’t you worry.  It can be used again.  You can easily reheat it in the microwave.  All you need to do is cook on high for 10-20 second intervals (depending on your microwave) stirring in between until the crystals disappear.  If it still seems too thick, add a bit of whipping cream, a couple tablespoons at a time, heat again, and stir.

 

I have reheated an original batch about 5 times different times and surprisingly, it still did really well.  

 

And if you need another reason to eat this, try it on your ice cream as hot fudge.  Or brownies.  Or chocolate Cake.  Or your finger! :)

 

And Enjoy!

Robin

 

 

 

 

 

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Filed under Desserts, Recipes

Comments

12 Responses to “The Perfect “non-fussy” Chocolate Fondue Sauce”
  1. 1
    Stacey says:

    Oh, this looks delicious! I hope you’ll share another fondue recipe or two so that I can also have a fondue party!

    • 1.1
      Robin says:

      It is good. There is something about using unsweetened chocolate and adding the amount of sugar and salt in this that makes you want to eat it by the spoonful.

  2. 2
    Mikea says:

    Sounds extra yummy on chocolate cake!

  3. 3
    Alberta says:

    Looks yummy! Do you think it would still work if you replaced the butter and cream with coconut oil and coconut cream to make it vegan?

    • 3.1
      Robin says:

      I think it would. When I was first making this for the first few times, I always thought it was gonna seize up and die a sad death. But, no, it is pretty durable. The bonus is that you have the coconut flavor! Yum! If you can, let me know how it turns out just to be sure.

  4. 4
    Sophie says:

    How long can you keep it in the refrigerator ? Can you freeze it?

    • 4.1
      Robin says:

      Because of the sugar and fat content, it can last at least a month in the fridge. The scientist inside makes me want to do experimentation on mold growth for this. Ha! You can freeze this and it will keep much longer.

  5. 5
    katiasafia says:

    myammayam delicieuse

  6. 6
    sarah says:

    Thanks for the easy looking recipe. I love going to fondue parties still, I don’t think it’s too “old school” yet. What kind of things do you like dipping in it for a party?

    • 6.1
      Robin says:

      For chocolate, these are a few staples: bananas, strawberries, pineapple, oranges, pound cake, biscotti, shortbread cookies, madeleines, pretzels, and cinnamon bears. College got me addicted to chocolate covered cinnamon bears so they always find their way into the spread. ;)

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