This recipe for Swiss Chocolate Fondue couldn’t be easier to make. It goes well with an array of dippers such as cookies and berries, or serve with potato chips and pretzels for a salty-sweet bite.
For those looking for some easy holiday entertaining, this rich Swiss Chocolate Fondue could be just the thing. I’m planning to make it again for our intimate New Year’s Eve dinner party. I first spotted this recipe in the book “Great Party Fondues” by Peggy Fallon. I almost dismissed it because of its few ingredients. The revelation happened when I tasted it. The fine, meltable Swiss chocolate bar, Toblerone, stirred together with hot cream makes an almost instant fondue with nuances of honey and almond nougat.
You’ll need six large Toblerone bars for this recipe, aside from the heavy cream. Heat the cream and add the bars a little at a time until melted – and that’s it! .
Pick your dippers!
This is where things get really fun. Anything goes, really, but I’d recommend having at least one fresh option. There’ s really nothing like a plump fresh strawberry dipped in warm chocolate fondue. However, we grabbed practically everything that was dippable for this spread. Raid your snack cabinet before you load up on things from the grocery store. If you’re like me, you already have some good snacky things on hand like pretzel rods and prepackaged biscotti.
The fondue pot is optional. Seriously.
Fondue pots are beautiful and cozy-looking, but really all you need is a saucepan, a trivet, and dinner some forks. The only time the burner is needed during a dessert fondue is if it stands too long and starts to set up. I haven’t had that happen yet. And even then, the burner only has to be on for a minute or two while stirring constantly. You can always re-heat the saucepan of fondue on the stove top and return it to the trivet.
The candy bars have chopped almonds in them, so scattering on a few sliced almonds for garnish seemed appropriate. This is optional, of course. But it makes a pretty presentation.
The great thing about fondue is that it’s both entertainment and meal. Or in this case – dessert! It will always be one of my favorite things to serve for a party of 4-6. It always seems to bring a sweet spirit and good conversation. This chocolate fondue reheats well, and if by chance there’s any left over, it can be refrigerated for later.
If you’re also interested in some cheesy fondue-ing, you can find my very favorite tried-and-true Classic Cheese Fondue right here. Along with some fondue etiquette.
Easy Swiss Chocolate Fondue (Toblerone Fondue)
- 3/4 cup heavy cream
- 6 bars Toblerone with Honey and Almond Nougat 3.5 oz. each, broken into pieces
- In a medium-sized saucepan, heat cream over medium heat until steaming, stirring constantly.
- Add pieces of chocolate a handful at a time. Stir after each addition. Let the chocolate partially melt before adding more.
- Lower heat so that cream and chocolate do not scorch, and stir until all chocolate is melted. Transfer to fondue pot immediately.