In the Kitchen

Level of Difficulty

Slices of fruit or pastry are dipped in a caquelon of melted chocolate, often flavored with a liqueur.  Dessert fondues may also be made with coconut, caramel, or marshmallow.


¾ cups heavy whipping cream, reserve ¼ cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped 3 ½ ounces each
2 tablespoons Hazelnut Liqueur (optional)

Suggested dippables:

  • Bicotti
  • Salted pretzel sticks
  • Cubed pound cake
  • Sliced bananas
  • Strawberries
  • Oranges
  • Pineapple slices

Tools & Materials

Fondue pot


  • Heat ½ cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil.

    Remove the pan from the heat and add chocolate and let chocolate stand in hot cream for 3 to 5 minutes to soften, then whisk the chocolate together with the cream.

    Stir in Bailey’s Hazelnut Liqueur (if using) and transfer the fondue to a fondue pot with a flameIf the fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time until the chocolate is smooth and has a creamy consistency.

    Serve with your favorite dippables.