I got a fondue pot for Christmas, hooray!  Of course I had to test it out on New Year’s Eve.  I mean, who doesn’t want a celebration to include a boatload of chocolate or cheese?  Since we had a savory platter of cheese, sausage, and crackers, chocolate was the fondue of choice to add sweetness to our evening.  A delightful treat to end 2014!

***If you don’t have a fondue pot at home, I think this recipe would work in a slow-cooker (just make the fondue in a saucepan and then transfer to a slow-cooker set on low heat or warm).

Chocolate Fondue                Printer-Friendly Recipe

Recipe Slightly Adapted From: Ghiradelli via AllRecipes
Ready in: 10 minutes

Ingredients

1 1/4 cups whole milk or heavy cream
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter
6 ounces Ghiradelli Bittersweet Chocolate Baking Bars (broken into 1-inch  pieces)
6 ounces Ghirardelli Milk Chocolate Chips

Directions

Combine the milk, vanilla, and butter in a medium saucepan over medium heat.  Bring to a simmer.  Immediately remove from heat and stir in both of the chocolates.  Stir until smooth.  Serve in a fondue pot over a low heat (enough to keep the fondue warm but not too hot).  Great dipping choices are strawberries and pound cake.  Enjoy!

Bring the milk, butter, and vanilla to a simmer in a saucepan over medium heat.

Gather up the key ingredient: CHOCOLATE!

Remove from heat.

Stir in the chocolate until melted and smooth.

Pour chocolate into fondue pot and place on fondue stand over low heat to keep warm, but not too hot.

I had a bit of a disaster getting my pound cake out of the pan. At least it tasted great! (You could also use a store bought pound cake.)