Ingredients:

  • 12 oz (340 g) High-Quality Dark Chocolate (70% minimum), finely chopped
  • 1 cup (240 ml) Double Cream (or Heavy Whipping Cream)
  • 2 Tbsp (28 g) Unsalted Butter, cut into small cubes
  • 1 tsp (5 ml) Pure Vanilla Extract (optional)
  • Pinch (1 g) Fine Sea Salt
  • 1 Tbsp (15 ml) Liqueur (e.g., Kahlúa, Brandy, or Grand Marnier) (optional)
  • Fresh Strawberries (hulled)
  • Banana Slices
  • Green Grapes
  • Chunks of Pineapple or Mango
  • Cubed Pound Cake or Madeira Cake
  • Mini Marshmallows
  • Pretzel Rods

Instructions:

  1. Chop the dark chocolate as finely as possible and place it with the pinch of sea salt into a heatproof bowl.
  2. In a small saucepan, combine the double cream and butter. Heat gently over low heat, stirring occasionally, just until the butter is melted and small bubbles form around the edge. Do not allow it to boil.
  3. Remove the saucepan from the heat. Place the bowl of chopped chocolate over the saucepan to create a double boiler (bain-marie). Ensure the cream mixture does not touch the bottom of the chocolate bowl.
  4. Let the chocolate sit for 30 seconds, then begin stirring gently from the centre outwards until the mixture is completely smooth, glossy, and homogeneous.
  5. Stir in the vanilla extract and the optional liqueur until fully incorporated. If the fondue seems too thick, add one teaspoon of hot cream at a time until the desired pourable consistency is achieved.
  6. Carefully pour the finished chocolate fondue into your preheated fondue pot or serving vessel set to a low 'Keep Warm' temperature.
  7. Arrange the prepared dippers (fruits, cake, marshmallows, pretzels) around the pot and serve immediately for an indulgent communal dessert experience.