12 ounces of milk or dark chocolate (chips or roughly chopped if from a block)
1 cup (8 ounces) of heavy whipping cream
A pinch of salt
Dip-ables such as strawberries, banana pieces cut into 1-inch chunks, dried appricots, candied ginger, apple pieces
Heat the cream:
Heat the cream with a pinch of salt over medium heat in a small saucepan until tiny bubbles show and begins to lightly and slowly simmer.
Remove from heat and add chocolate:
Remove from heat, add the chocolate, and whisk until smooth and full incorporated.
Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
Arrange the dip-ables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.
Add a tablespoon or two of Bailey’s Irish Cream to the chocolate. Other liquors such as Grand Marnier, Amaretto, or Kirsch are equally yummy.
Add a 1/2 teaspoon of cinnamon and ancho chili pepper for a nice Mexican Chocolate.
The contents of a vanilla pod or some vanilla extract are always a decadent touch to chocolate.
A good pinch of espresso powder can do wonders!
Orange zest or grapefruit zest is nice way to create a slightly fruity chocolate.
A few tablespoons of Torani flavoring syrups (the kind used for coffee or Italian sodas) can add a nice dimension of flavor as well.
Add a teaspoon of peppermint extract for peppermint chocolate fondue.
White chocolate is always a nice change, and spiked with a little liquor or citrus zest becomes heavenly.
Steeping the cream for an hour beforehand and while heating it can add a nice subtle flavor, lemongrass for white chocolate or a bag of Earl Grey tea for dark chocolate are particularly stylish and contemporary.