Simple Chocolate Fondue
If you opt for a more traditional chocolate fondue with vanilla instead of peppermint, serve with any of the dipping items below, plus banana slices, pineapple chunks or whole strawberries. If you opt for the peppermint flavor, garnish with chopped peppermint candies just before serving. Serves 12.
- 2 cups heavy cream
- 1 pound good quality semisweet chocolate such as Guittard or Scharffenberger
- 1 teaspoon peppermint extract optional or vanilla extract
- Items for dipping: brownies marshmallows, gingerbread, pound cake, angel food cake and shortbread cookies. Garnish with crushed peppermint candy canes. If you're not using peppermint extract, bananas and strawberries pair will with the chocolate.
Fill a medium-size pot 1/3 full with water and bring to a low boil. Once boiling, turn the heat to medium-low and place a metal mixing bowl on top of the pot. Pour the heavy cream into the bowl.
If using whole chocolate, chop it into even, small pieces. It’s easiest to do this with a serrated bread knife. Once the cream is warm, add the chocolate and whisk until smooth. Then, whisk in the peppermint extract or vanilla extract, depending which you prefer.
Carefully transfer the melted chocolate mixture into a fondue pot. Light the flame underneath the pot to keep it warm.