Chocolate Fondue Recipe
We all love to play with our food & this recipe is perfect for just that – my Indian Chocolate Fondue is both delicious & fun. It’s always been a big hit when entertaining ☺. So go right ahead & play with your food!
Personally I prefer bittersweet dark chocolate for this recipe but if you have a serious sweet tooth, I recommend using semi-sweet chocolate instead.
CHOCOLATE FONDUE, Indian Style
12 ounces good quality bittersweet dark chocolate, finely chopped (melts faster & evenly)
½-1 cup heavy whipping cream, as needed
1 tbsp unsalted butter
¼ cup sugar, to taste
1 tsp vanilla extract (or almond extract, hazelnut extract, orange extract….)
¼ tsp ground cinnamon powder
¼ tsp ground cardamom powder
¼ tsp red chili powder, to taste
freshly ground nutmeg
For Dipping: fresh strawberries, sliced bananas, fresh coconut pieces, fresh pineapple pieces, fresh apple or pear slices, orange sections, dried apricots, cubed pound cake, marshmallows, butter cookies, biscotti, unsalted pretzels…
In a small heavy saucepan on medium low heat, add ½ cup of heavy whipping cream and bring to a gentle boil. Then remove the pan from the heat and slowly add in the chocolate while whisking to combine. Stir in the butter along with the sugar, vanilla extract and the spices (ground cinnamon powder, ground cardamom powder, red chili powder and freshly ground nutmeg). Mix well and transfer to a fondue pot, keep warm with a low flame. If the chocolate thickens, just add a little cream as needed. Serve with your favorite dipping ingredients.
Feel free to add a little freshly grated orange zest to the melted chocolate. You could also add your favorite liqueurs such as amaretto, framboise, kahlua, grand marnier, kirsch, chambord, calvados, sambuca….
If you prefer a non-alcoholic version, just add your favorite Torani syrup such as almond, hazelnut, vanilla, dulce de leche, vanilla…
You could also add a tsp of instant espresso or any instant coffee to the melted chocolate for a lovely flavor. Instead of heavy whipping cream, feel free to use thick coconut milk instead for a rich nutty flavor.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
You Should Also Read:
Chocolate Mousse Recipe
Chocolate Spice Cake Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2022 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.