Individual Chocolate Fondues or Shooters

Individual Chocolate Fondues or Shooters


December 12, 2012

To make shooters, the chocolate should be slightly thinner than the fondue, just for ease of getting it out of the shot glasses. If you're dipping, it can be a little thicker. The quality of the chocolate will make a difference here; go for the good stuff.

  • Makes: Serves 10.


1 1/2-2 cups heavy (whipping) cream or 18% coffee cream

1 cup chopped good-quality chocolate, preferably dark or semi-sweet

pinch sea salt

1/2 tsp. vanilla, orange or peppermint extract (optional)


1In a medium saucepan, bring the cream to a simmer - it should be steaming, but not boiling. Remove from heat and add the chocolate and salt. Let stand for a few minutes, then stir, adding the extract if you like, until smooth.

2Divide into shot glasses and serve with fruit, chunks of cake and cookies for dipping, or straight up, for shooting.


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