This chocolate fondue is so easy. Again, most chocolate fondues have some kind of rum or alcohol in it… this does not. It’s just pure sweet chocolate and cream. 
1 bag milk chocolate chips (or the equivalent weight in Baker’s Semi-sweet Baking Chocolate)
1/3 – 1/2 c. whipping cream
Melt chocolate on low in a small pot. Slowly add whipping cream while melting until you reach the desired consistency. Transfer to fondue pot or crock pot to keep warm.
You can also add 1/4 c. peanut butter for a different flavor if you’d like!
Here are some ideas of things to dip into your chocolate fondue:
Strawberries, Marshmallows, Angel food cake, Bananas…
And our PERSONAL favorite.. White-Chocolate Reese’s Peanut Butter Cups! This is a must try. (You could probably even cut them up into fourths..) You can also try Pineapple, Pretzels, Nilla Wafers, Cookies, Graham Crackers, Apples, Pears, Cherries… be creative.
Wondering where you found your mini crock pot. I have been looking for a fondue pot and this is just what I am looking for.
This looks yummy.
I found a mini pot at Bed, Bath and Beyond. Sometimes they are a freebie when you buy a regular size crock pot.
That’s exactly how I found mine– I got it free with my new crock pot. However, I’m sure places like Wal-Mart or Target will have them to buy separately. Mine is called the “Little Dipper”.
Can I just tell you how much I love your blog! I found it on a friend of a friend’s blog…you know how blogging gets!
But seriously–love the recipes…thank you for sharing!!
Happy 200th post! And this definitely looks worth making!
Thanks all you guys! I am glad you are all liking the blog!
I will do my best to continue posting recipes.. don’t worry.. I am nowhere NEAR running out of ideas! I still have HUNDREDS of recipes that I need to put on here.
Hey Erica, we made the Broccoli Cheese soup tonight! It was really good. Thanks for all your yummy recipes!
I was wondering…do you add your cream in at the beginning while your choc is still solid…or at the end when the choc is melted…or between as the choc melts? I have found at times that my choc turns into a great ball of mess…but I can't quite pinpoint the reason behind it. The results differ each time…have any suggestions as to getting it to a perfect runny consistency?
It has been a while since I have made this, but I think that I did it in between as the chocolate melts..