Ingredients:

  • 350 g (12 oz) High-Quality Dark Chocolate (55% to 70% cocoa solids), finely chopped
  • 240 ml (1 cup) Heavy Cream (Full-fat/Double Cream)
  • 1 Tbsp (15 g) Unsalted Butter
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1 generous pinch (1/4 tsp) Fine Sea Salt
  • 1 Tbsp (15 ml) Optional Liqueur (Brandy, Cognac, or Grand Marnier)

Instructions:

  1. Chop the chocolate very finely and evenly, or use chocolate callets. Place the chopped chocolate in a heatproof bowl.
  2. Pour the heavy cream into a small saucepan. Heat gently over medium-low heat, stirring occasionally, until tiny bubbles just begin to form around the edges. Do not allow the cream to boil rapidly.
  3. Immediately remove the saucepan from the heat. Pour the hot cream directly over the chopped chocolate in the heatproof bowl.
  4. Let the mixture sit undisturbed for 2–3 minutes to allow the residual heat to melt the chocolate.
  5. Starting in the centre, gently whisk the mixture in small circles. Gradually expand your circle outwards until all the chocolate has been incorporated and the mixture is entirely smooth and glossy.
  6. Whisk in the butter, vanilla extract, sea salt, and any optional liqueur until the butter is fully melted and incorporated, resulting in a shiny emulsion.
  7. Pour the completed fondue immediately into a warmed fondue pot. Ensure the heat source (tea light or electric setting) is set to the lowest setting to only maintain temperature, not cook further.
  8. Serve immediately with prepared dippers such as strawberries, pound cake cubes, and pretzels.