Chocolate-Frangelico Fondue

Photo: Francesco Tonelli; Styling: Thom Driver

This is pure chocolate indulgence, with a whiff of hazelnut. Keep in mind that fondue is more versatile than you may thinkit'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

Yield: Serves 8 (serving size: 1/2 cup cake, 1/4 cup strawberries, and about 3 1/2 tablespoons fondue)

Total: 35 Minutes

Recipe from

Hands On: 35 Minutes
Total: 35 Minutes

Amount per serving

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.

Marge Perry, Cooking Light
JANUARY 2012

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BlueeyedSara7

Really enjoyed this recipe. Made it for a fondue dinner party and it was quite successful.

Worthy of a special occasion 02/11/13
Stargazeer

This was so cloyingly sweet, it was inedible in my opinion. The sickening sweetness overpowered any trace of using "high quality chocolate". Yes, I would have rather just sipped on the Frangelico! Just awful. Sorry.

Would not make again 02/01/13
Jane00

This was delicious. I substituted bittersweet chocolate because we like it better in everything. It also kept well in the refrigerator for several weeks and could be reheated in the microwave for a quick indulgence.

Outstanding 05/04/12
erinslog

This was my first time making chocolate fondue and I was very disappointed with this recipe. It was disgustingly way too sweet. I have no idea why there is a need for the sugar and the corn syrup. The extra sugar made this dish almost unpalatable. It was a waste of Frangelico. Do not make this recipe.

Would not make again 02/16/12

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