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close-up of strawberry dipped in dark chocolate fondue

Dark Chocolate Fondue

This dark chocolate fondue consists of Ghirardelli's bittersweet chocolate and is the perfect vehicle to dip fruit, marshmallows and cookies.
Course Dessert
Cuisine Swiss
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 324kcal
Author Ryan Beck


  • 1 (10 oz bag) bittersweet chocolate chips (Ghirardelli's)
  • cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • Dipping options (strawberries, bananas, marshmallows, pretzels, cookies, etc...)


  • In a medium saucepan, combine chocolate chips and heavy cream and heat on low, stirring constantly until the chocolate is melted and mixture is smooth. Do not let come to a boil or chocolate might seize.
  • Once chocolate is melted, stir in vanilla extract and sea salt. If you need it to be thinner, add 1 tablespoon of heavy cream at a time until it reaches desired consistency. Pour mixture in fondue pot to keep warm.
  • Serve with dippers of your choice.


  • Use quality chocolate. The better the ingredients, the better the flavor.
  • Always melt the chocolate over low heat to avoid scorching and prevent it from seizing.
  • Melt the chocolate first over the stove before transferring to a fondue pot.
  • Brush cut-up fresh fruit with lemon juice to prevent oxidizing.
  • If the chocolate is too thick or lumpy, you can salvage it with a few teaspoons of vegetable oil.


Serving: 1serving | Calories: 324kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 307mg | Potassium: 163mg | Fiber: 5g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1.6mg