Midnight Fondue

Midnight Fondue

Yield: Makes 2 cups


  • 12 oz. semisweet chocolate chips
  • 1 cup light cream or half and half
  • 1 tsp. vanilla extract
  • DIPPERS: banana slices, pineapple chunks, whole strawberries, apple slices, orange sections, kiwi, star fruit, pear slices, pound cake or angel food cake cubes, crunchy French bread, marshmallows, shortbread cookies, pretzels


1. Before melting the chocolate, prepare the fruit dippers. Wash and hull the strawberries, slice the apples, peel and slice kiwis and peel and chop the pineapple. Cut the pound cake into cubes and cut large marshmallows in half. Arrange all the fruit, cake, and marshmallows on a large platter. Squirt lemon juice on the apples and bananas to keep them from browning. Cover the platter and set it aside.

2. To prepare the fondue, place chocolate chips in a microwave-safe bowl. Add the light cream or half and half. Microwave on HIGH for 1 minute and stir. Continue melting, stirring after every 30 seconds until the chocolate is smooth. Add the vanilla extract and stir.

3. Transfer the chocolate sauce to a fondue pot. Use a fondue fork to spear the fruit and sweets. Dip in the chocolate.


TIP: The addition of cream prevents the chocolate sauce from turning lumpy.

It is best to give each guest a small plate to prepare several dipped sweets. You don’t want your guests to double dip a skewer that they have eaten from.

Equipment needed: Fondue pot and forks, Microwave-safe bowl, Wooden spoon, Knife, Measuring spoon and cups.

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