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Photo: Francesco Tonelli; Styling: Thom Driver Photo by: Photo: Francesco Tonelli; Styling: Thom Driver

Chocolate-Frangelico Fondue

This is pure chocolate indulgence, with a whiff of hazelnut. Keep in mind that fondue is more versatile than you may think—it's a warm sauce to drizzle over cake, ice cream, or yogurt. Be sure to start with a high-quality chocolate for the best flavor and texture.

--Recipe by Marge Perry, October 2000

Cooking Light JANUARY 2012

  • Yield: Serves 8 (serving size: 1/2 cup cake, 1/4 cup strawberries, and about 3 1/2 tablespoons fondue)
  • Hands-on: 35 Minutes
  • Total: 35 Minutes


  • 1/3 cup half-and-half
  • 1/4 cup fat-free milk
  • 8 ounces semisweet chocolate, chopped
  • 1 1/4 cups sifted powdered sugar
  • 2 tablespoons dark corn syrup
  • 2 tablespoons Frangelico (hazelnut-flavored liqueur)
  • 4 cups (1-inch) cubed angel food cake
  • 2 cups quartered small strawberries


1. Combine first 3 ingredients in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly. Stir in sugar and syrup. Cook 10 minutes or until mixture is smooth, stirring constantly. Stir in liqueur. Pour into a fondue pot. Keep warm over low flame. Serve with cake and strawberries.

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 9.4g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.9g
  • Carbohydrate: 57.5g
  • Fiber: 2.5g
  • Cholesterol: 3.9mg
  • Iron: 0.3mg
  • Sodium: 148mg
  • Calcium: 52mg

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Chocolate-Frangelico Fondue Recipe