Gluten-Free Chocolate Fondue
Our easy gluten-free chocolate fondue recipe is perfect for your next date night or dinner party! (Plus 25+ gluten-free dipper ideas to try!)
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Servings: 1.5 cups fondue
Ingredients
For The Chocolate Fondue:
- 10 oz. semisweet chocolate * chopped
- ¾ cup heavy cream or more, if needed
- 1 Tablespoon softened butter optional
- 1 teaspoon vanilla extract
- pinch salt 1/8 teaspoon
Gluten-Free Dipping Ideas:
- Fresh Fruit - Strawberries apple slices, bananas, kiwi, pineapple, clementines, raspberries, blackberries, blueberries, etc.
- Dried Fruit - Dried mango dried pineapple, dried apricots, or coconut strips
- Sweets - Gluten-Free brownie squares Rice Krispie squares, pound cake squares, mini donuts or donut holes, shortbread cookies, cheesecake squares, marshmallows, cookies, vanilla wafers, or gluten-free Oreos.
- Crispy - Gluten-free pretzels potato chips, coconut rolls, graham crackers, animal crackers, meringues
Instructions
- Chop Chocolate. To start, make sure all your utensils, bowls, etc. are clean and DRY. Small amounts of water can make chocolate seize and go grainy, which is the opposite of what we're going for here. Then, chop the chocolate into very small shards. The more evenly it's chopped, the more evenly it'll melt.
- Melt. In a medium heatproof bowl, combine chopped chocolate and heavy cream. Melt over a double boiler (set the bowl over a saucepan with 1-inch of water simmering over medium heat) or melt in the microwave in 10-15 second increments, until the chocolate is smooth and glossy.
- Finish. Stir in butter, vanilla extract and salt, and stir to combine. At this point, the chocolate mixture should be very smooth and glossy, with perhaps a few small air bubbles from stirring. If your chocolate fondue is somehow separated or slightly grainy, you can use an immersion blender to pull it back together.
- Serve warm with your favorite gluten-free dippers. (See notes below!)
Notes
- Chocolate. I find that chopped chocolate bars melt better than chocolate chips. I prefer all semi-sweet chocolate, but if you want sweeter fondue, you can use about 6 ounces of semi-sweet chocolate and 4 ounces of milk chocolate.
- Peanut Butter. If you like, you can swirl in 1-2 Tablespoons of peanut butter right before serving.
- Melting. If you find your fondue is looking a bit grainy or separated, it's most likely because your cream wasn't hot enough. You can heat more cream to almost boiling, then add 1 teaspoon at a time, until it reaches a smooth consistency again. Or, you can use an immersion blender to pull it back together.
- How to Store & Reheat Leftover Fondue. If you have any leftovers (lucky you!), store leftover chocolate fondue in a microwave-safe airtight container in the refrigerator 3-4 days. To reheat, gently microwave on LOW power in 10-15 second increments, until smooth and glossy again. (Or, warm over LOW heat on the stove.) If needed, you can add another drizzle of milk or cream until you reach your desired consistency.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-chocolate-fondue/