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Chocolate Fondue 


  • 1 cup (250 ml) whipping cream
  • 24 ounces (600 g) semi-sweet chocolate, finely chopped
  • 2 tablespoons Grand Marnier (or other orange liquor)

Temperature: ° F


Recipe for 4 servings Place the Emile Henry fondue pot over medium heat. Add cream and heat until very hot, but do not boil. Remove from heat and add chocolate. Let stand until softened, about 3 minutes. Add Grand Marnier and whisk until smooth. Place the fondue pot on base, with burner ignited. Keep flame on low heat. Serve with cubes of pound cake, dried fruit and fresh strawberries.

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