Chocolate Orange Fondue

Recipe for Bittersweet Chocolate-Orange Fondue. Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate.
Recipe By: Epicurious
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1/3 cup whipping cream
    • 1 1/2 teaspoons (packed) grated orange peel
    • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
    • 3 tablespoons Grand Marnier or other orange liqueur
    • 8 1 inch pieces pound cake
    • 8 1 inch pieces angel food cake
    • 8 fresh strawberries, hulled
    • 2 kiwis peeled, each cut into 4 rounds
    • 1 small pear, cored, cut into 1-inch pieces
    • 1 large banana, cut into 8 rounds
    • 1 orange peel and white pith removed, cut into sections
    • 8 dried Calimyrna figs
    • 8 dried apricot halves
  • Dried fruit:
    • apricots, dates, figs


Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining
2 tablespoons Grand Marnier.

Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.

Additional Notes

- bananas, strawberries, grapes, tangerines, pears, apples, raspberries. Fresh fruit should be ripe but still firm enough to not dissolve while dipping.
- Bite sized pieces of angel food cake, pound cake, lady fingers or crisp biscotti
- Nut breads can be served toasted or fresh. Cut into bite sized pieces. Try date nut bread, cinnamon bread, persimmon pumpkin or zucchini breads.
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