This recipe has everything you need for Valentine’s day: chocolate, sharing, overindulgence and visual splendor.
It’s a version of a Swiss favorite. If you’ve ever been to a Swiss fondue restaurant, you usually start with a savory fondue made with cheese and finish with a chocolate fondue served with cake and fruit. The whole drama lies in dipping different flavorful garnishes in a rich, complex sauce.
Most Chocolate Fondues are made with bittersweet chocolate, but I find that the bittersweet is too intense by itself, so I like to mellow it out with a little milk chocolate.
Ingredients For the Fondue:
- 6 ounces milk chocolate, chopped
- 6 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup
For the garnish:
- 8 ripe strawberries, with stems
- 2 kiwi fruit, peeled and sliced into ½ inch rounds
- 1 banana, sliced into ½ inch rounds
- 1 thick slice of pound cake, cut into 1inch squares
To make the Fondue, place the two chocolates in a medium -sized bowl. In a small pot over medium heat, bring the cream to a boil and immediately pour over the chocolate. Cover the bowl with plastic wrap and allow to sit for 10 minutes. Whisk the chocolate mixture together until it’s smooth. Fold in the vanilla and light corn syrup. To serve, place the fruit and cake on a platter with the warm Chocolate Fondue in the center. Serve with a handful of small bamboo skewers to dip the garnishes with.
Looking to prep in advance? No problem! This recipe can be made up to 3 days ahead and can be refrigerated, tightly covered.
To reheat the Fondue, place in a bowl set over a pot simmering water or microwave on a low setting for 90 seconds.