| Level: | Easy |
| Total: | 35 min |
| Active: | 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound dark or milk chocolate chips
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 tablespoons bourbon or orange, coffee or hazelnut liqueur, optional
- Fruit, marshmallows or pound cake, for serving
Instructions
- Special equipment: a 6-quart slow cooker
- Heat a 6-quart slow cooker with insert on high until hot.
- Combine the chocolate, cream, milk, vanilla and salt in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Add the bourbon or liqueur if using.
- Serve with fruit, marshmallows or pound cake.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 433 |
| Total Fat | 25 g |
| Saturated Fat | 16 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 41 g |
| Protein | 4 g |
| Cholesterol | 48 mg |
| Sodium | 91 mg |
Reviews
I followed suggestions and cut down the cream and milk, and it was the perfect consistency. I also used Bailey’s Irish Cream instead of the suggested liquors. This recipe definitely provides the “wow factor” on a tray of goodies for dipping!
Happy to find this recipe and grateful for the advice to up the chocolate:liquid ratio. I tripled the recipe, used light cream instead of heavy (because that’s what I had in the house), and cut the cream and milk amounts in half. Even so, I ended up throwing in more chocolate to thicken it. Also- because I was making a larger quantity, it did take more than 30 minutes for the chocolate to melt. I would definitely use the recipe again with the same modifications.
Does this really need a 6 quart slow cooker? It’s only about 4 1/2 cups worth of ingredients. Wouldn’t a 1.5 to 2 quart cooker be better?
This worked great! Like the other user review, I eyeballed it and I think I used more chocolate. But you really can’t mess this up!
Also, I have a smaller crock pot that I would try to use next time, just for making cleaning-up easier–I don’t think it will affect the recipe.
I really don’t like your new format. Do you really need those check marks at the beginning of each ingredient? When I copy the recipes I want to try to my recipe program, I spend so much time getting rid of the big spaces and question marks.
I think the ratio of cream/milk to chocolate is a little high, as the original result yielded a fondue that was much too thin to my liking. I ended up adding more chocolate to get it thicker, and really liked it. Would probably cut the cream/milk amounts in half when trying again. Great with strawberries, pretzels and homemade shortbread cookies.