Photo: Francesco Tonelli; Styling: Thom Driver
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: 1/2 cup cake, 1/4 cup strawberries, and about 3 1/2 tablespoons 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

How to Make It

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.

Ratings & Reviews

Tinkerbell0914's Review

Jane00
July 22, 2013
N/A

Stargazeer's Review

erinslog
February 01, 2013
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.

Jane00's Review

Tinkerbell0914
May 04, 2012
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.

erinslog's Review

Stargazeer
February 16, 2012
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.