I’m in a fondue mood because I keep meaning to try Stone Cellar Fondue in St. Charles, Missouri. I was hoping to get over there this weekend to celebrate a mini-anniversary (my first date with my husband was 9 years ago this weekend) but we have a concert to go to instead (The Black Keys). So instead of going out, I decided to bring the fondue home. I hooked up my mini crockpot and while it warmed I mixed up some chocolate chips and cream on the stovetop. In 5 minutes the chocolate was ready to pop in the crock and for the dipping to start.
The key to a great fondue is choosing the best ingredients to dip. I like to take pound cake and freeze it ahead of time for dipping. I love including cookies like Oreos and graham crackers, though today I decided to go the route of animal crackers and Oreos. Either way, make sure you have a good cookie to scoop out any accidental drops in the chocolate. Fruit is the other most important dipper. I love cherries and bananas but my absolute favorite dipper is the simple strawberry. My best dip today was a strawberry layered between two pieces of pound cake. If only I’d had some brownies laying around it would have been perfect.
- 1/4 cup of cream
- 6 ounces semisweet chocolate chip
- Heat the cream on the stovetop just until bubbles form.
- Remove cream from heat and stir in the chocolate chips.
- When chocolate is smooth, transfer it to a fondue pot or a mini crockpot.
- Serve with cakes, cookies, brownies, and fruits to dip into chocolate.