Dessert Fondues


Suggested Dippers For Dessert Fondue

  • Fresh fruits - bananas, strawberries, grapes, tangerines, pears, apples, raspberries. Fresh fruit should be ripe but still firm enough to not dissolve while dipping.
  • Dried fruit - apricots, dates, figs
  • Cakes or cookies - Bite sized pieces of angel food cake, pound cake, lady fingers or crisp biscotti
  • Nut Breads - Nut breads can be served toasted or fresh. Cut into bite sized pieces. Try date nut bread, cinnamon bread, persimmon pumpkin or zucchini breads.
  • Peanut Butter Banana Dippers - Fill an icing bag fitted with a small star tip with peanut butter . Pipe a star of peanut butter on banana slices. These are great with chocolate fondue

Whiskey Chocolate Fondue


  • 1 cup heavy cream
  • 4 ounces unsweetened (not bittersweet) chocolate
  • 4 ounces milk chocolate
  • 1 tablespoon instant espresso powder
  • 1 tablespoon Scotch whiskey (or favorite variety)


Break the chocolate into small pieces. Warm the cream and add the chocolate. Stir constantly over low heat until melted. Dissolve the espresso powder in the whiskey and stir into the chocolate. Place over a low heat source (do not allow to boil or burn).

Flavor Variations

Nuts - Add nuts to your fondue such as chopped pecans, walnuts, or hazelnuts.

Other liqueurs that pair well with chocolate include

  • Chocolate mint liqueur
  • Frangelico (hazelnut liqueur)
  • Cognac
  • Grand Marnier
  • Rum
  • Chocolate mint liqueur

Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of she spends most waking hours writing, cooking, eating, gardening and traveling.