Chocolate fondue is a rich dessert that is simple to make provided that you keep a watchful eye on the chocolate as it melts. Chocolate fondue that does not contain enough cream will scald, or become lumpy and separated. Similarly, if you do not pay attention to the fondue as you keep it warm, the liquid in the heavy cream can evaporate rapidly, causing the chocolate to scald or even burn to the fondue pot.
Step 1
Turn the electric fondue pot to high heat, or place the saucepan on the burner and heat it to high. Add 3 cups of heavy cream and heat it until the cream is lightly bubbling.
Step 2
Stir in 16 oz. finely chopped chocolate and 2 oz. of kirsch or the liqueur of your choice, such as Irish cream, amaretto or orange liqueur. Continue stirring until the chocolate has melted. Add more cream by the tablespoon if the fondue is too thick.
Step 3
Stir the fondue constantly as you and your guests enjoy it. The fondue must be constantly stirred to keep it from scalding or burning. Add more cream by the tablespoonful when the fondue begins to clump or scald. Stir in the cream until the chocolate reaches your desired consistency.
Things You'll Need
- Fondue pot or saucepan
- 4 cups heavy cream, divided
- Slotted spoon
- 16 oz. finely chopped chocolate
- 1 1/2 oz. kirsch or liqueur of your choice, such as Irish cream, amaretto or orange liqueur
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