Fond of chocolate fondues for Valentine’s Day

Yankee Chef logoBy Jim Bailey

You’ll find below two of my favorite fondues. As we approach Valentine’s Day, consider creating these. There truly is no better “sweetheart” dessert to enjoy with your loved one than decadent fondues.

When you see the chocolate dripping down her chin or watching her have to lick the chocolate from her fingers … let’s just say there is a reason why melted chocolate is perfect on Valentine’s Day.

And these recipes are foolproof for the man who would much rather have a wrench in his hand than a whisk.

Mexican Hot Cocoa Fondue

mexicanhotcocoafondue1 (12-ounce)can, or 1 1/2 cups, evaporated skim milk
1/4 cup red hot cinnamon candies, optional
1 tablespoon brown sugar
1 teaspoon vanilla
1/4 teaspoon each cinnamon and chili powder
1 1/2 cups dark chocolate chips *
Cake pieces, marshmallows or fruit

Simply heat the whisk and heat the first six ingredients in a saucepan over low heat until scalding hot. To prevent scorching, stir almost constantly as it starts to get hot.

When the milk mixture is scalding, pour over chocolate, stirring once to allow milk to coat chocolate. Let sit for 3 minutes, stir until chocolate is melted and pour into bowl. Serve with skewers and your choice of cake, marshmallows or fruit.

*Use whatever chocolate you desire, as long as it is broken into small pieces to melt. I find that at least 72 percent cacao chocolate works best for a strong chocolate flavor.

Chocolate Peanut Butter Fondue

3/4 cup evaporated skim milk
1 1/2 cups chocolate chips
1/2 cup peanut butter
1/2 cup chocolate hazelnut spread*

Add all ingredients to a saucepan over low heat and stir frequently. When chocolate has melted and fondue is smooth, transfer to a bowl with skewers and dipping items.

*Nutella is great here, but other alternatives (some are better tasting than Nutella) are Hershey’s Chocolate Hazelnut spread, Natural Choco-dream, Noccialata or Barefoot and Chocolate.

Yankee Chef book coverJim Bailey’s book The Yankee Chef: Feel Good Food for Every Kitchen contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: In the CommunityThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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