Chocolate hazelnut fondue Frangelico


For giving, order monastery chocolates for Valentine’s Day. For celebrating with loved ones, here’s a luscious recipe from the book Fondue by Lenny Rice and Brigid Callinan (Ten Speed Press, 2007).

  • 10 ounces semisweet chocolate, chopped
  • 1 cup unsalted hazelnut butter (see note)
  • 1¼ cups heavy (whipping) cream
  • 1 teaspoon kosher salt
  • ¾ cup granulated sugar
  • ¼ cup Frangelico or other hazelnut liqueur

For dipping:

  •     toasted baguette cubes
  •     marshmallows
  •     banana chunks
  •     strawberries
  •     shortbread cookies
  •     marble cake or sour cream pound
  •     cake cubes


  1. Place the chocolate and hazelnut butter in a large heat-proof bowl and set aside.
  2. In a heavy saucepan, combine the cream, salt, and sugar and bring to a boil over high heat.
  3. Remove from the heat and pour over the chocolate mixture. Let the mixture sit for several minutes, then whisk gently until melted.
  4. Whisk in the liqueur, then pass the mixture though a fine mesh strainer.
  5. Transfer immediately to a fondue pot and serve.

Note: Hazelnut butter may be found at natural foods and specialty stores, or at Futters Nut Butters (877-772-2155) or ShopNatural.

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