A pot of chocolate fondue on Valentine’s Day is the perfect way to get cozy with someone – and kiss winter goodbye with a sloppy, chocolate-smudged smile. Plus the molten goodness of a hot pot of silky chocolate can warm anyone from the inside out on a cold day.  This chocolate fondue recipe, courtesy of Jenn Segal at Once Upon a Chef, is as easy as it is delicious.

Servings: 4
Prep Time: 5 Minutes, Cook Time: 5 Minutes
Total Time: 10 Minutes


    • 1 cup heavy cream
    • 8 ounces semi-sweet chocolate, finely chopped
    • 1 tablespoon sugar
    • 1 tablespoon unsalted butter

*Don’t forget to pick up items to dunk!


    1. Place the cream, chocolate, sugar, and butter in a medium microwave-safe bowl. Cook in the microwave on medium power (50%) for 1½ minutes. Take out and stir. Cook on medium power until about three-quarters of the way melted, 30 to 60 seconds more. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.)
    2. Transfer the mixture to a fondue pot or bowl and serve with assorted dippers.
    3. Note: It’s a good idea to stir the fondue occasionally to avoid scorching. If you’re not serving the fondue in a fondue pot, you can re-warm the fondue in short bursts on medium heat in the microwave, if necessary.


    • Stovetop Method: you can easily adapt microwave chocolate fondue for the stovetop. Use a double boiler or make your own by placing a heatproof bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water. Add all of the ingredients to the double boiler and stir until the chocolate melts smoothly. This method allows for more control over the temperature, reducing the risk of overheating the chocolate.
    • Leftover fondue can be stored in an airtight container in the refrigerator for up 4 days. To reheat, transfer the fondue to a microwave-safe bowl and heat it in short, 15-second intervals, stirring between each interval to ensure even heating. Alternatively, you can reheat the fondue on the stovetop using a double boiler or a similar setup to gently melt the chocolate. Reheat only the amount you plan to use, as repeated reheating may affect the fondue’s texture.
    • If you don’t have a fondue pot, you can serve the fondue in a ceramic or glass bowl. It will stay “dippable” for a while, and you can rewarm it in short-bursts in the microwave if necessary. A small slow cooker set on low will also keep the fondue warm and smooth; just be sure to stir it occasionally.

Suggestions for things to dip in your fondue:

Fruits: Strawberries, sliced bananas (grilled + caramelized, even better), cherries, raspberries, apples, pears, pineapples, dried fruit, blackberries.

Non-fruit: angel food cake, pound cake, shortbread, biscotti, graham crackers, marshmallows, lady fingers, and crystallized ginger chunks.