Judith Ets-Hokin’s Chocolate Fondue

Judith Ets-Hokin’s Chocolate Fondue

This luxuriously smooth fondue from author and Home Chef Cookware Stores founder Judith Ets-Hokins is perfect for dipping.



4 ouncesSCHARFFEN BERGER 70% Cacao Bittersweet or 62% Cacao Semisweet Chocolate coarsely chopped
1/2 cupcreme fraiche
3 tablespoonsunsalted butter
1 teaspoonvanilla extract, espresso, brandy, orange oil, fruit syrup, or liqueur
awberries and other fruits, biscotti, and other small pieces of cake and butter cookies (for dipping)


    1. In a small fondue pot, combine the chocolate, crème frâiche, butter and flavoring. Place over the fondue burner using either a votive candle or low sterno heat and allow the chocolate to melt. Stir until fondue is smooth.

    2. To serve, keep warm while guests dip fruit, cookies, or pieces of cake in the fondue.

    3. Your chocolate fondue keeps up to a week in the refrigerator. Reheat over very low heat before serving.

Judith Ets-Hokin’s Chocolate Fondue

Featured In This Recipe

Perfectly chocolatey chunks with notes of light honey for cookies, cakes and other delicious dishes. Easy to measure, mix, and melt.

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