Valentine Chocolate Fondue with Fresh Fruit (Printable)
Silky melted chocolate paired with fresh fruit for an elegant, shareable dessert. Ready in just 20 minutes.
# What You'll Need:
→ Chocolate Fondue
01 - 7 oz high-quality dark chocolate (60–70% cocoa), chopped
02 - 3.5 oz milk chocolate, chopped
03 - 3/4 cup heavy cream
04 - 1 tbsp unsalted butter
05 - 1 tsp pure vanilla extract
06 - Pinch of sea salt
→ Fresh Fruit for Dipping
07 - 1 cup strawberries, hulled and halved
08 - 1 cup banana slices
09 - 1 cup pineapple chunks
10 - 1 cup seedless grapes
11 - 1 cup apple slices, tossed in lemon juice to prevent browning
12 - 1 cup kiwi slices
→ Optional Dippers
13 - 8–10 marshmallows
14 - 8–10 cubes of angel food or pound cake
15 - Biscotti or ladyfingers
# How To Make It:
01 - In a medium saucepan over low heat, combine the heavy cream and butter. Heat until the butter melts and the mixture is steaming, but not boiling.
02 - Remove from heat and add the chopped dark and milk chocolate. Let sit for 1 minute, then stir until smooth and completely melted.
03 - Stir in vanilla extract and a pinch of sea salt. Transfer the chocolate mixture to a fondue pot or heatproof bowl set over a tea light or gentle heat to keep warm.
04 - Arrange the prepared fruits and optional dippers on a large platter.
05 - Serve immediately. Use fondue forks or skewers to dip fruits and treats into the warm chocolate.
# Expert Tips:
01 -
- The combination of both dark and milk chocolate creates this perfectly balanced flavor that isnt too bitter or too sweet—something I discovered completely by accident.
- This dessert feels wildly impressive but actually requires almost no cooking skills, making it my secret weapon for turning ordinary evenings into special occasions.
02 -
- If your chocolate starts to thicken or look grainy, whisk in a tablespoon of warm cream to bring it back to that silky consistency—a rescue technique I learned after nearly ruining a batch before guests arrived.
- Cutting fruit into bite-sized pieces that are slightly larger than one mouthful prevents that awkward moment when someone tries to bite a half-dipped strawberry and ends up with chocolate on their chin.
03 -
- Chilling the fruit before serving creates an amazing temperature contrast when it hits the warm chocolate and helps the coating set faster, something I discovered by accident when serving fondue after forgetting to take the fruit out of the refrigerator.
- If you're making this for two, cut the recipe in half but use a smaller pot—the depth of the chocolate matters for easy dipping and maintaining temperature.