Valentine’s Day may be long over but that doesn’t mean you and your love bug have to down play the romance any time soon. And what food has had the longest history with romance? Chocolate. That’s why making a romantic chocolate fondue— a creamy chocolate mixture perfect for dipping fruits and other small snacks—is a great treat. This decadent chocolate dip, which originated in Switzerland and grew popular in the states in the early 1950’s, is really easy to make and really easy on the budget.
While typically fondue is made with dark chocolate, if you prefer milk or white chocolate, feel free to vary the recipe up a bit. Traditionally a “fondue kit” that includes two metal fondue forks and a ceramic bowl with a stand and a tea light to keep the chocolate warm is used; but by no means do you need one. You can use any bowl and kabob/bamboo skewers (or even just a fork) to enjoy this elegant and tasty dessert.
Homemade Chocolate Fondue Recipe
Serving Size: 2
- 2 teaspoons of butter or margarine
- 1/3 cup dark, semi-sweet chocolate chips
- 1/4 teaspoon vanilla extract
- 14 oz can of sweetened condensed milk, store bought or made from scratch
- 2 teaspoons of water
- 1/4 cup chopped almonds (optional)
Dippers (Choose Any 3 or 4):The possibility of dippers are virtually endless, below are “traditional” dippers but feel free to experiment with other ingredients as well.
- Strawberries, Whole
- Sliced Bananas
- Cubed Pound Cake (store bought)
- Kiwifruit Slices
- Pineapple Chunks
- Salted Pretzel Sticks
- Apple Slices
In a medium size sauce pan, heat condensed milk and butter over medium heat until liquid comes to a rapid boil. Remove pot from heat. Add the semi-chocolate chips. Let sit in warm milk for two minutes until chocolate is softened. Begin to stir slowly with a whisk until chocolate is fully melted. Add vanilla extract and water. Stir again. Add chopped almonds. *If the fondue is too thick or too runny, add a teaspoon of water or a few more chocolate chips until consistency is just to your liking. Pour in a bowl and serve immediately alongside a plate of dippers.