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.

Ingredients

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

Raspberries

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

Marshmallows

Dried apricots

Flaky or coarse sea salt, for sprinkling

Method

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 MelsKitchenCafe.com