Tu B’Shevat Chocolate Fondue Recipe

Don’t worry if you don’t own a fondue pot. Simply bring a cup or two of water to a boil, add it to a shallow heatproof dish and set it in the center of your table. Rest the bowl of chocolate fondue over the dish of hot water, making sure that the bowl rests securely over the dish. 


6 oz. bittersweet chocolate, chopped into 1-inch pieces

½ c. heavy whipping cream

¼ c. whole milk

1 tbsp. light brown sugar

3 tbsp. unsalted butter, cut into 1-inch pieces

1 tsp. vanilla extract

1 tbsp. of your favorite liqueur (I used Grand Marnier) (optional)

Suggestions for dipping or covering in chocolate: dried or fresh apricots, pears, peaches; fresh strawberries, blueberries, fresh or dried figs; whole walnuts, walnut biscotti, pomegranate arils (just the interior seeds, not the pith), peeled bananas. 


Place chocolate into a medium-size heatproof bowl or fondue pot; set aside.

In a medium saucepan, stir together whipping cream, milk, brown sugar and butter and place pan over medium heat. Heat mixture, stirring occasionally, until small bubbles form on the perimeter of the pot. Do not bring to a boil.

Carefully pour contents of the pot over the bowl of chocolate; cover bowl with a towel and let sit undisturbed for five minutes. Using a wooden spoon, stir mixture until chocolate is fully melted and smooth.

Whisk in vanilla extract and liqueur, if using.  Set fondue pot over the lit candle, or on top of the dish of boiled water. Use skewers to dip fruit, or offer spoons to drizzle chocolate over fruits that are difficult to skewer.

Makes about 1½ cups of chocolate fondue.