No fancy fondue pot? No problem.
Enchant your Valentine with this delightful homespun chocolate fondue for two. Adorable and fully portable (oh, the places you’ll go!), it makes its home in a humble muffin tin.
Sometimes it only takes the smallest departure from the ordinary to make a moment memorable. I’m always tickled by the magic of a thoughtful gesture and delight in the unexpected. I think that’s what grabs me the most about this idea – it’s so simple yet unconventional. Fun and playful without any fuss or pretense. I hope you like it too!
Be sure to read the notes section below for best results.
DIY Chocolate Fondue for Two
100 grams (roughly 1 cup) 75% cocoa chocolate, chopped
- 100 grams (roughly 1 cup) Carob chips
- 100 grams (roughly 1 cup) milk chocolate, chopped
- 100 grams (roughly 1 cup) white chocolate, chopped
Ideas for varying the Flavour of the Fondue Base:
- For mint chocolate: add 1/2 tsp natural peppermint extract
- For vanilla chocolate: add 1 tsp vanilla extract or the contents of a vanilla pod
- For a spicy Mexican version: add 1/2 tsp red chili pepper flakes or ancho chili powder
- For a zesty version: add 1 Tbsp of orange zest (works particularly well with chocolate) or try lemon/lime zest
- For a java version: add a pinch of espresso powder
- For a matcha (green tea) version: whisk in a pinch of matcha powder
- For a boozy version: add 2 tsp or so of liquor of choice such as: Bailey’s Irish Cream, Grand Marnier or Amaretto
- Any variety of fresh fruit – look out for some original additions with wow factor – star fruit (carambola) and dragon fruit are always fun!
- Mini marshmallows (I have never been a fan but some enjoy)
- Chunky pieces of cheese – if you like the combination of cheese and chocolate, a soft cheese like Brie might be especially nice here
- Salted pretzels
Because the melted chocolate will sit without a heat source in this case, it will not stay liquid as long as it would if lit by a flame or candle. You will still have time to enjoy your chocolate fondue but you won’t be able to let it linger, as it were, without it solidifying on you. You can use a silicone lined muffin cup for the chocolate and that way, once it solidifies, you can simply pop the block of chocolate out and back in the pot to reheat if you wish. (You will never get solidified chocolate out of a non-lined muffin cup I’m afraid – not without scratching the heck out of your tin anyway, and even that would be a stretch).I like to use a quality dark chocolate as the base of my chocolate fondue (generally 75 % cocoa) but if you’re unaccustomed to dark chocolate, you can use a lower cocoa percentage or add some milk chocolate chips or squares to the dark chocolate to reduce the bitterness factor and add a little sweetness.
If you know your sweetie loves white chocolate, why not fill a cup with melted white chocolate and another with dark/milk chocolate. There’s no reason you can’t use a 12 cup muffin tin here! ;o).
Carob is another option. It is a caffeine free substitute that can also be used in place of chocolate. It does not melt as effortlessly as chocolate however but with the addition of some coconut oil and a gentle heating system, (double boiler is most often recommended), it is possible to achieve good results.
Peel and chop fruit into bite sized pieces (you can do this the night before and store in the fridge until show time). Assemble any other desired dippers.
If you are planning on doing several varieties of chocolate and flavorings, you may wish to use multiple pots (you can leave the clean-up for morning ;0). Or, you can do your flavour mixes in the muffin cups themselves.
When you are ready to go, place chocolate of choice in a small sturdy pot on the stove over lowest heat. Allow chocolate to melt, stirring to assist.
Once the chocolate has melted, carefully add flavour enhancers of choice to the chocolate.
Using a 6 or 12 cup muffin tin, fill one or several cups with chocolate varieties and remaining cups with fruit and other dippers of choice.