Rich Chocolate Fondue. Photo by Deb Lindsey for The Washington Post.

6 servings

In testing, we found that the consistency of the chocolate suffered a bit when reheated, even with some liquids added, but it won't be a hardship to make this disappear at one sitting.

If you don't have a fondue pot, serve the chocolate fondue in the same pan you cooked it in, or transfer it to a small slow cooker set on LOW.


For the fondue

280 g  good-quality bittersweet chocolate (preferably not chips), chopped

1/3 cup regular or low-fat milk, or more as needed

1/3 cup heavy cream

1 teaspoon vanilla extract

1/4 to 1/2 cup good-quality, chopped white chocolate (may substitute Ghirardelli white chocolate chips; optional)

For dipping (choose your favorites)

Hulled strawberries


Sliced bananas

Angel food cake, cut or torn into chunks

Plain cake doughnuts, cut into chunks

Toaster waffles, toasted and cut into bite-size pieces


Dried apricots

Flaky or coarse sea salt, for sprinkling


For the fondue: Combine the chocolate, milk and cream in a medium saucepan over low heat; cook, stirring often, until the chocolate is completely melted and the mixture is smooth and glossy.

Stir in the vanilla extract; if the mixture seems too thick, add more milk a tablespoon at a time. 

If desired, add the white chocolate (to taste) and stir just long enough to create melty swirls.

Pour the mixture into a fondue pot set over low heat or a gel-fuel flame.

For dipping: When ready to serve, set out some or all the components next to the fondue, with individual plates.

Adapted from