Chocolate fondue is like the little black dress of desserts. It may have gained popularity decades ago — fondue reached its peak during the 70s — but it’s never gone out of style. Simple and classic, it’s perfect for an evening with friends or a romantic rendezvous for two. What other dessert has built-in candlelight?
If chocolate fondue is on your Valentine’s Day (or any) menu, here are a few tips to help you melt it up just right.
Chocolate burns easily so warm your fondue on the lowest setting if you’re using an electric fondue pot. Most fondue pots are fueled by butane or other alcohol. You can manage the height of their flames by controlling how much air the flame is exposed to with the burner’s lid. Keep it low to prevent your chocolate from burning.
Fancy, expensive chocolate is not necessary to create this decadent chocolate dessert. Simple semisweet chocolate chips — you know, the ones in your chocolate chip cookies — result in a deliciously rich and creamy fondue.
Save the skewers for heartier dipping items like strawberries and other fruits and marshmallows. Delicate foods like angel food or pound cake may crumble under the weight of the chocolate and fall apart in your fondue. Serve these items on a plate and use a spoon to drizzle the fondue over them.
For this recipe, be sure to grab Cream of Coconut instead of coconut milk. Cream of Coconut has cane sugar mixed in and an intense coconut flavor, which gives this fondue its distinct taste. Skip the amaretto (sad face) for an equally tasty, alcohol-free version.
Store any leftover fondue – I’ve yet to experience this phenomenon, but am told it exists – in an airtight container in your fridge. Warm it by microwaving it in 30-second intervals just until it’s warm and creamy.
Strawberries and marshmallows are my all-time favorite chocolate fondue dippers but I’m open to new ideas. What are your favorites?