Chocolate Fondue: Low-Fat Decadence

Chocolate fondue is a fun and interactive dessert that's perfect for dinner parties or romantic meals at home. It's surprisingly easy to make and only requires a few simple ingredients. To make a low-fat version of this indulgent treat, you can use a combination of cornstarch, unsweetened cocoa powder, and a small amount of granulated sugar. By mixing cornstarch and water in a saucepan, adding the remaining ingredients, and heating the mixture, you can create a delicious and healthy chocolate fondue that your guests will love. This fondue is best served with fresh fruit, such as bananas, strawberries, or apples, for a sweet and healthy treat.

Choosing your chocolate

When making low-fat chocolate fondue, the chocolate you choose is important. You can use chopped chocolate or chocolate chips, but not all brands of chocolate chips melt well. For chocolate chips, Ghirardelli or Guittard bittersweet or semisweet chips are recommended. If you don't have those, you can use chocolate baking bars, which are usually found in the baking aisle of a grocery store.

If you're not using a higher-end chocolate chip, it's better to use a baking bar of chocolate as they tend to melt better than chocolate chips. You can also use melting chocolate discs, but these are usually not chocolate and are a composite of artificial chocolate-like flavors. For a dairy-free version, use well-blended, full-fat canned coconut milk or plant-based cream.

The darker the chocolate, the better. Lindt Excellence 90% is a good option, but since it's quite bitter, you can use Lindt Excellence 70% instead. If you're not a fan of dark chocolate, you can add chopped white chocolate or white chocolate chips to make it creamier and lighter. You'll probably need to add a touch more heavy cream to thin out the mixture.

You can also experiment with different high-quality chocolate brands and different levels of cacao to vary the recipe.

Using a fondue pot

If you're using an electric fondue pot, simply reduce the heat to low and serve with your chosen dippers. If you're using a stovetop-proof fondue pot, transfer the fondue mixture to the pot and heat it at a low temperature or with a low flame.

Fondue pots come in a variety of materials, including metal, ceramic, and electric. Metal fondue pots are usually made from stainless steel or enameled cast iron. They are sturdy and can be placed directly on the stovetop. Ceramic fondue pots are great for retaining heat and are easy to clean. They come in a range of sizes and some models can be heated on the stovetop or in the microwave. Electric fondue pots are the safest option and heat up quickly, but they are more expensive and require access to an electrical outlet.

When using a fondue pot, it's important to keep the fondue warm but not too hot. If the fondue starts to harden, you can add a tablespoon of heavy cream or oil, such as avocado oil, to the mixture to thin it out. Stir the mixture occasionally to prevent scorching and maintain a smooth consistency.

Fondue pots make it easy to serve and enjoy chocolate fondue, creating a fun and interactive dessert experience for you and your guests.

Adding vanilla

Firstly, gather your ingredients. For a basic low-fat chocolate fondue, you will need cornstarch, water, unsweetened cocoa powder, a sweetener such as sugar or a low-calorie alternative, and vanilla extract. You can adjust the amounts of each ingredient to suit your taste, but a typical recipe calls for 2 teaspoons of cornstarch, 1/4 cup of unsweetened cocoa, 1/4 cup of sweetener, and 1 teaspoon of vanilla extract.

Next, prepare your fondue base. In a small saucepan, combine the cornstarch and water, stirring until smooth. This mixture will serve as the thickening agent for your fondue. Once you have a lump-free slurry, you can begin adding the remaining ingredients.

At this stage, you will add all the ingredients except the vanilla extract. Stir in the unsweetened cocoa powder and your chosen sweetener. Continue to mix the ingredients over moderately high heat until the mixture reaches a boil. Ensure that the fondue base is thoroughly combined and boiling for at least one minute.

Now, it's time to add the vanilla. Once your fondue base has boiled and thickened, remove it from the heat source. This is the perfect time to add a teaspoon of vanilla extract and stir it through. The warmth of the fondue will help release the vanilla's aroma and flavour. If you prefer a stronger vanilla flavour, you can add a little extra extract, tasting as you go.

Finally, transfer your vanilla-infused chocolate fondue to a fondue pot to keep it warm and melted. If you don't have a fondue pot, you can use a small slow cooker or even a heatproof bowl over a pot of hot water. Keep the fondue at a low temperature to prevent scorching and maintain its creamy texture.

Your low-fat chocolate fondue with vanilla is now ready to serve! Offer a variety of dippers such as fresh fruit, marshmallows, cookies, or cake cubes for your guests to enjoy. The vanilla adds a subtle, sweet flavour to the fondue, making it a delightful treat for any occasion.

Dipping options

There are endless options for what to dip into your low-fat chocolate fondue! Here are some ideas:

Fruit is a great option for dipping into chocolate fondue. Strawberries, bananas, apples, apricots, peaches, and pineapple chunks are all tasty choices. If you want to get creative, you could also try orange or tangerine wedges, dried apricots, pears, or dried fruits like figs, pineapple, or mangoes.

If you're looking for something a little sweeter, you could dip brownies, pound cake, marshmallows, ladyfingers, Rice Krispie treats, Nilla wafers, Oreos, animal crackers, or other cookies. Cinnamon bears are also a unique and tasty option!

For a more savoury option, you could try crystallised ginger or graham crackers. And if you're feeling indulgent, why not try brownie bites or small cubes of cake?

Adjusting consistency

Achieving the right consistency is key to making a good chocolate fondue. The consistency of your fondue will depend on the type of chocolate you use, as well as the temperature and duration of heating.

It's much easier to make fondue thinner than it is to make it thicker, so it's always better to start with a thicker consistency and adjust from there. If your fondue is too thick, simply whisk in some additional cream or milk until you reach your desired consistency. If you don't have any cream, you can also use milk or even water to thin it out. Conversely, if your fondue is too thin, you can add more chocolate, a little at a time, until you achieve the desired thickness.

It's important to note that different types of chocolate have different melting points and behaviours. Chocolate chips, for example, are designed to retain their shape when baked and therefore don't melt as easily as chopped chocolate. Higher-end chocolate chips, such as Ghirardelli or Guittard, tend to melt better than other brands. If you're not using a high-quality chocolate chip, it's recommended to use a baking bar of chocolate, as they usually melt better.

Additionally, be careful not to overheat your fondue, as this can affect its consistency. Do not let the fondue come to a simmer or a boil, as it can scorch and turn grainy. Instead, heat it on low heat and stir occasionally until the chocolate is fully melted and the fondue is glossy, thick, and smooth.

If you're making a large batch of fondue or want to keep it warm for an extended period, you can use a small slow cooker or a fondue pot to maintain the ideal consistency. Alternatively, you can place the fondue in the same saucepan you made it in and put it on a heating pad or over a bowl of very hot, just-boiled water to keep it warm.

Frequently asked questions