Chocolate Fondue couldn’t be easier when it’s made in the slow cooker with just two ingredients! Evaporated milk and chocolate chips make a great sauce for fruit and poundcake.
Chocolate fondue is one of the easiest things in the world to make. And it feels so special and fancy! Throw in the fact that the ingredients are fairly inexpensive, and you’ve got a dessert to please the masses.
How is it easy? I let my small size crockpot do the work. Right before dinner, I toss in the ingredients and let the slow cooker do its magic. By the time, we’ve finished the main meal and cleared the table, the fondue is ready to serve.
How is it fancy? Well, it just is! Chocolate makes anything feel special. When you supply a variety of dippers such as poundcake and fresh fruit, it appears like you put a lot of work into something that is really quite simple.
How is it inexpensive? The fondue itself is composed of chocolate chips and evaporated milk, both ingredients that often go on great sales. In the last year I’ve purchased chocolate chips as low as $.77 a package and I’ve bought the milk for “free” after redeeming a coupon. Finally pair it with seasonal fresh fruit and some sturdy poundcake for a delicious and easy dessert.
- one 12-ounce bag chocolate chips
- 12- ounce can evaporated milk
- Dippers: strips of poundcake and fresh fruit such as strawberries, apple slices, pineapple spears, and bananas
- Combine the chocolate chips and 2/3 cup evaporated milk in a small crockpot. Set to low and allow to cook for at least 25 minutes on high or up to 1-2 hours on low.
- Stir until the chocolate is well blended. Thin with additional evaporated milk as necessary.
- Serve the melted chocolate sauce with the fruit and cake dippers.
To make serving easier for children or large grounps, give each child a small ramekin full of chocolate sauce and a plate of dippers.
Nutritional value applies to 1/6 of the melted chocolate. It does not apply to dippers.
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This looks so tasty! Is that pineapple? I wouldn’t have thought to dip pineapple into chocolate. Sounds tropical! 🙂
@AllieZirkle, Pineapple is fabulous in chocolate! 🙂
Do you think I could use half and half
@Tiffany, yes. We just made it with half cream and half 1/2 and 1/2.
so would that be 3/4 and 1/4? ( just kidding and having some fun with the halves and 1/2’s) =)
love your recipes and ideas!!
The fondue tasted wonderful!!! It was a little too thin, though. I guess I just use less milk next time?
Yes, you can adjust it. If you used regular milk instead of evaporated, that would account for a thinner texture. Also, a light canned milk would make it thinner. But, once it cooks awhile it thickens up.