Recipes // Desserts // Caramel Chocolate Fondue

Caramel Chocolate Fondue


By Dédé Wilson

Makes about 4 cups


  • 2 cups Dark Caramel Sauce, prepared
  • 1 pound semisweet or bittersweet chocolate, finely chopped, such as Callebaut 60% to 70%
  • ½ cup heavy cream, plus extra if needed
  • Strawberries
  • Chunks of bananas
  • Slices of pears, cut right before serving
  • Clementine segments
  • Grapes
  • Cubes of cake, such as pound cake, sponge or Yellow Cake
  • Crisp butter cookies such as shortbread
  • Pretzel rods
  • Marshmallows
  • Wedges of candied pineapple
  • Dried figs
  • Dried apricots


  1. Have the caramel in a deep saucepan; it should be warm. Add the chopped chocolate and the ½ cup cream and heat over medium heat, whisking occasionally, until chocolate is melted and the mixture is smooth. The mixture should be thick enough so that it can adhere to whatever you dip into it, but not overly thick. Add more cream a couple of tablespoons at a time if you need to think it out a bit. The fondue is ready to use; transfer to a fondue pot or an attractive heatproof serving dish and place on a warming tray. Fondue may be refrigerated in an airtight container for up to 1 week. Warm gently before serving.
  2. Prep your dipping ingredients as needed and serve alongside.

Bakepedia Tip

  • Take advantage of the fact that this can be made ahead and re-heated right before serving.
  • Any chocolate in the 60% to 70% range will work and create a beautifully smooth fondue. We prefer this fondue recipe with a 70% chocolate, but the choice is up to you.
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