Chocolate Fondue

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

I love the informality of fondues and the picnic atmosphere they create. This sweet, light version is a perfect way to end a cheerful, noisy party. Use sweet almond oil if you can find it, but you can also make a good chocolate fondue without it.


For the fondue

  • 300 g dark chocolate (70 per cent cocoa)
  • 1 tbsp sweet almond oil, optional
  • 100


Break the chocolate into small pieces, put in a heatproof dish and melt in a bain-marie (over a pan of simmering water). Then add the oil, if using, the cream and cognac, and stir to make a glossy sauce for dipping. Transfer to a fondue bowl and keep warm with a night-light or burner. Serve the fondue at the table with dipping forks and all the dipping ingredients.