Why This Recipe Works
While there are a variety of methods for preparing a chocolate fondue recipe, we decided the best approach was similar to the way we make chocolate ganache: melting finely chopped chocolate in hot cream, then stirring the two together. The balance of chocolate to cream was crucial: With too much chocolate, the fondue’s texture was too thick and we couldn’t effectively dip items into it. With too much cream, the fondue’s flavor became muted and it wouldn’t cling well. In the end, we decided a little more chocolate than cream delivered the best results in our chocolate fondue recipe.