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Chocolate Fondue

For an unconventional but mouthwatering end to the wedding meal, serve a dessert that's fun to share. Two can enjoy this smaller take on fondue; set out a few plates at each table for convenient dipping.

  • Yield: Makes 1 quart

Photography: Charles Schiller

Source: Martha Stewart Weddings, Fall 2004


  • 1 pound bittersweet chocolate, coarsely chopped
  • 2 cups heavy cream


  1. Combine chocolate and cream in a heat-proof bowl set over a pan of barely simmering water. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Divide among 8 small bowls or ramekins; serve immediately with accompaniments.

Cook's Notes

We served marshmallows, pieces of crystallized ginger, dried figs, plums, and apricots with our fondue. Other dried fruits, such as pineapple or cherries, as well as nuts, madeleines, chunks of fresh fruit, and even small brownie squares would also be delicious with the sauce.


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