Create magic in your kitchen with my chocolate fondue recipe! Simple steps, premium chocolate, and a variety of dippers make this the ideal dessert for any occasion.
In a large saucepan, stir the chopped chocolate and heavy cream over low heat until melted and smooth (don't let it come to a boil). Watch it carefully.
Remove pot from heat and stir in vanilla. If you'd like a thinner consistency, add in 1 to 2 Tablespoons milk and bring back to the heat for another minute.
If using a fondue pot, light the sterno and set pot on the fondue holder. Pour chocolate sauce in fondue pot or place in a mini crockpot to keep warm. Serve with desired dippers.
Notes
Chocolate: For a deep chocolate flavor, use premium chocolate that is at least 60% (my favorite brand is Guittard). You can use a mix of couveture, bittersweet, semi-sweet or milk chocolate if preferred. If you use chocolate chips, it will work but just know it won't be as smooth as chopped chocolate or melting wafers. Storage: This dip is best served the first day. You can store in a covered container in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop until warm. Nutrition calculation will vary based on optional dippers used.