Slow Cooker Chocolate Fondue
Anytime I need a foolproof, crowd-pleasing dessert, I turn to my Slow-Cooker Chocolate Fondue. Made with just six ingredients, this fuss-free and effortless recipe never fails to impress. The chocolate turns smooth, creamy, and rich, ideal for serving with various dippers to make everyone happy!
This is one of those outstanding yet straightforward desserts that everyone loves. You have no idea how many parties I served it at! To make it, you only need a handful of ingredients, like high-quality chocolate, heavy cream, light corn syrup, butter, and a touch of vanilla and salt. I like to serve it with fresh fruits, marshmallows, cubed cream cheese pound cake, and New York cheesecake pieces for dipping.
Table of contents
I love the simplicity of this indulgent dessert, which delivers maximum satisfaction with minimum effort. Even novice cooks can make it with great success. This slow cooker chocolate fondue is perfect for a romantic dessert on Valentine’s Day, dinner parties, birthday parties, or friend’s gatherings! It is a sure way to amaze everyone!
Why you will love it
- Easy to make: It is simple to make. I just stir the ingredients into the slow cooker and let them melt into a perfect, velvety mixture!
- Crowd-pleaser: This rich and chocolaty dip is always a show stopper, and the best part is that everyone can choose their dippers and enjoy the desserts based on their preferences.
- Versatile: The chocolate dip can be enjoyed with various dippers and made with milk, dark, or white chocolate!
- Perfect for brunch: While it can be served as a dessert, it can also be part of brunch parties. Try dipping a croissant into melted chocolate to see what I mean.
What you will need
- Chocolate: I always recommend the best, highest-quality chocolate for this recipe. You can also choose milk, dark, or white chocolate.
- Dairy: I use heavy cream to make the melted chocolate velvety, creamy, and rich. I also add a few tablespoons of butter, making a huge texture difference.
- Light corn syrup: While this is an optional ingredient, I highly recommend it. The secret ingredient brings everything together and gives the mixture that shiny, beautiful texture.
- Flavor enhancers: I like to add vanilla extract and sea salt. This is especially delicious when using dark chocolate and enhances the flavors. I also recommend using a bit of cinnamon, nutmeg, and cayenne pepper.
How to make it
Prep: I lightly grease the slow cooker’s inner pot with cooking spray. After that, I add all the ingredients to the slow cooker and gently stir them to combine.
Cook: I cook the mixture on LOW for one hour, stirring occasionally. The fondue is ready when the chocolate is fully melted, smooth, and shiny.
Expert tip
Making the smoothest fondue
To make the smoothest and silliest chocolate fondue, it is essential to stir the mixture occasionally; don’t just toss it and forget about it. Stirring helps the chocolate melt evenly and prevents scorching at the edges. Also, if the mixture is too thick, stir in a tablespoon or two of heavy cream.
More tips to consider:
- Opt for high-quality chocolate bars like Chirchardeli or Valhorna, and choose bars without nuts or other mix-ins.
- Chop the chocolate into even pieces before adding it to the slow cooker.
- Once the chocolate is fully melted, switch the slow cooker to “Keep Warm” to maintain the dipping consistency without burning or over-cooking the chocolate.
- Ensure no water gets into the chocolate mixture. Even one tiny drop can cause it to seize and become grainy.
Recipe variations:
- Different chocolate: Try this recipe with varying bars of chocolate, such as milk, dark, white, or blonde!
- Boozy: Make it boozy by stirring in 1/4 cup of Baileys, Kahlua, or Godiva liqueur.
- Spices: To enhance the flavors of Mexican chocolate fondue, stir in cinnamon, nutmeg, and a pinch of cayenne pepper.
- Flavorings: Stir in your favorite extract like vanilla, rum, almond, orange, or peppermint.
How to serve:
This is the perfect dessert for a larger party and can be served with various dippers. I usually include an assortment of fresh fruits like sliced bananas, strawberries, cantaloupe, mixed berries, kiwis, and pineapple. I also include a plate with pretzels, cookies, marshmallows, biscotti, graham crackers, and dried fruits.
To make it even more elaborate, I suggest making a pistachio pound cake, chocolate pound cake, or lemon pound cake and cutting it into cubes; they are great for dipping in chocolate. I also always include pieces of my rich and creamy cheesecake and crispy churros.
How to store
- Refrigerate: Line a baking sheet with waxed paper and pour any leftover chocolate fondue on top of it. Refrigerate it, and make chocolate bark. Store the chocolate bark pieces in a sealed container in the fridge for up to 5 days. Either snack on them or reuse them for another fondue session.
- Reheat: To melt the leftover chocolate bark, chop it into pieces, add it to the slow cooker or a microwave-safe bowl, add a bit of heavy cream, and reheat the mixture until the chocolate is melted. If using the microwave, reheat the mixture in 30-second increments, stirring well after each.
Frequently Asked Questions
I usually recommend using high-quality chocolate bars, as high-quality chocolate chips are harder to find, and many use stabilizers that make the chocolate mixture less smooth. However, if you can get very good chocolate chips with minimal stabilizers, you can use them.
Always melt the chocolate using the LOW cooking setting, stirring the mixture every 10-15 minutes. Once the chocolate is fully melted, switch to the KEEP WARM setting to maintain the dipping consistency without overheating the chocolate mixture.
I recommend preparing all the ingredients so you have them on hand, but add them to the slow cooker one hour before you want to serve the fondue for the best texture and consistency.
More chocolaty desserts
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Slow Cooker Chocolate Fondue
Ingredients
- 20 ounces high-quality semisweet chocolate chopped or high-quality chocolate chips
- 1 1/2 cups heavy cream
- 3 tablespoons unsalted butter cubed
- 3 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Instructions
- Lightly grease the slow cooker with nonstick cooking spray.
- Add all of the ingredients to the slow cooker and gently stir.
- Cover and cook on LOW for 1 hour, stirring occasionally every 10-15 minutes.
- The fondue is ready when the chocolate is fully melted, smooth, and shiny.
- Turn the slow cooker to Keep Warm and serve the fondue with your favorite dippers.
Notes
Making the smoothest fondue
To make the smoothest and silliest chocolate fondue, it is essential to stir the mixture occasionally; don’t just toss it and forget about it. Stirring helps the chocolate melt evenly and prevents scorching at the edges. Also, if the mixture is too thick, stir in a tablespoon or two of heavy cream.More tips to consider:
- Opt for high-quality chocolate bars like Chirchardeli or Valhorna, and choose bars without nuts or other mix-ins.
- Chop the chocolate into even pieces before adding it to the slow cooker.
- Once the chocolate is fully melted, switch the slow cooker to “Keep Warm” to maintain the dipping consistency without burning or over-cooking the chocolate.
- Ensure no water gets into the chocolate mixture. Even one tiny drop can cause it to seize and become grainy.