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Crème Fraîche & Semi-Sweet Chocolate Fondue

Crème Fraîche & Semi-Sweet Chocolate Fondue

Serve with fresh fruit, gourmet marshmallows, shortbread, or cubed pound cake. Fondue may begin to harden at the table after about 20 minutes. If that happens, return saucepan to the stove and gently reheat.


  • 8 ounces 1 cup crème fraîche
  • 1 tablespoon dark rum brandy, or bourbon
  • Pinch salt
  • 12 ounces semi-sweet chocolate finely chopped


  • In a fondue pot or medium-heavy saucepan, bring crème fraîche, rum, and salt to a simmer over medium heat. Remove saucepan from heat, and add chocolate. Let stand 3 minutes. Stir fondue until smooth. Serve immediately with desired accompaniments.

Caroline Wright

Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.

Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/