Words to live by ~ Easy. Chocolate. Fondue. All at once!
I have always had a soft spot for any type of Fondue, but if it’s chocolate – wowza! I mean, who wouldn’t find oozy, warm chocolate slathered on a piece of fruit, graham cracker or marshmallow delightful? Chocolate just makes life that much richer.
Okay, so maybe I’ve gone over the top on the whole “meaning of life revolves around chocolate” a little bit, but I do love it so. It’s one of those “come hither” foods that I do have a hard time saying no to. Couple it with strawberries and I’m completely a mess and you’ve got me by the hook. Seriously, look at that picture, YUM. I had a hard time not dipping a large spoon in it to taste it just to make sure it was okay. Ha. I resisted long enough, just.
I enjoy this particular recipe, even though it has the word “Fondue” in the title. It’s not as intimidating to make as you might think. I have tried my hand many times at melting chocolate before only to have a clumped, burnt mess in the end that had to be tossed. A sad day indeed. So when I found this recipe a few years ago and I tweaked it a bit, my sad days were over.
Oh yum and it’s so simple to make.
I am of the mind that the simpler it is to make, the happier you’ll be. I do enjoy being challenged with more complicated recipes, but it’s a delight to find ones like these.
The secret for this recipe is to use 70% dark chocolate with a pinch of salt. You really don’t taste the salty as much (love that combo too) but it cuts the overly sweet taste.
You can heat it a couple of different ways. First, in a microwave. Simply heat it between 1- 1 1/2 minutes at a time with the vanilla extract and a pinch of salt and let it rest for about a minute in between reheating it. For my microwave I heat it for a minute and a half, let it rest for 1 minute and then again heat it for another 1 1/2 minutes and that usually does the trick. Then you let it sit again to cool slightly before adding your milk.
Another easy way to heat it up is in a mini-crock pot used for warming dips. Takes a bit longer, but works perfectly. I like this method because it also adds a bit of chocolate aroma to the kitchen. Mmm. Nice.
So go on, be brave and indulge. It’s worth it.
- 3 1/2 oz Dark Chocolate (at least 70%)
- 1 Tsp. Vanilla extract
- pinch of salt
- 1/4 - 1/3 cup of milk (I use 1/3 cup)
- Serve with:
- Fruit of choice, strawberries, pineapple, apples, etc.
- Graham Crackers, Sweat Breads, Marshmallows, etc.
- Replace the vanilla for orange or coconut extract.
- Replace the milk for Half and Half. Always start with 1/4 and increase as needed.
- *Remember that when it starts to cool, it will thicken up.
- Prepare your fruit or marshmallows or whatever you plan to use.
- Microwave Method:
- Break up your chocolate into pieces, place in a microwave proof bowl and add your vanilla extract and a pinch of salt. Heat for 1 to 1 1/2 minutes (start with a minute if you are unsure of how hot and fast your microwave heats).
- Let it rest for 1 minute. Then heat again in microwave for an additional 1 to 1 1/2 minutes. Let it rest again for another minute and if you still have clumps of chocolate, then you can add more heating time.
- Once smooth, add your milk- starting with a 1/4 cup at a time. Stir until desired thickness.
- Mini Crock Pot Method:
- After breaking up the chocolate, put in your mini crock pot along with the salt and vanilla extract and about half of the milk.
- Once the chocolate has melted, stir and add the remaining milk and stir. Keep warm for a more thin consistency or pour into another serving bowl and let it sit for about a minute to thicken up.
- Serve and Enjoy.