Decadent Chocolate Fondue
For best results, serve the fondue in a ceramic dessert fondue pot that is heated by an open flame. Any type of orange liqueur would work well in this recipe.
Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 6 oz. semisweet chocolate, broken into pieces
- ½ cup, plus 2 Tbsp. light cream or half-and-half
- 2 tsp. liqueur
- 3 bananas, peeled and cut diagonally into ¼"-thick slices
- Set up the fondue pot on the table.
- Melt the cream and chocolate in the top half of a double boiler if you have one, stirring and making sure the chocolate does not burn. If you donʼt have a double boiler, fill a medium-sized saucepan halfway with water, and heat until the water is nearly boiling. Turn the heat to low, and place the cream and chocolate in a metal bowl on top of the saucepan. (Make sure the bottom of the metal bowl does not touch the water. If it does, pour out some of the water.) Melt the chocolate on low heat, stirring with a rubber spatula and making sure the water doesn’t boil.
- Light the candle underneath the fondue pot. Pour the melted chocolate into the pot. Stir in the liqueur. Use a fondue dipping fork to spear the banana slices and dip them into the warm chocolate.