Chocolate Fondue with Cognac

Cognac adds a touch of elegance to a classic chocolate fondue. Feel free to use another liqueur.

Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 1 cup light cream
  • 12 oz. semisweet chocolate
  • 2 Tbsp. cognac
  • 4 slices pound cake
  • 8 vanilla wafer cookies
  • 1 pint strawberries, hulled
  • 2 cups pineapple chunks


  • In a small saucepan, heat the cream with the mint leaves over low heat for 15–20 minutes, until the mint leaves are tender and the cream almost has a faint greenish color. Strain the cream to remove the mint leaves. Break the chocolate into pieces.
  • Combine the cream and the chocolate in a metal bowl and place over a saucepan half-filled with simmering water. Melt the chocolate on low to medium-low heat, stirring constantly. Do not allow the mixture to boil. Add more cream if necessary.
  • When the chocolate has melted, transfer the fondue mixture to the fondue pot and set on the burner. Keep the fondue warm on low heat. Stir in the cognac.