Mocha fondue

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10 min


6 to 8 servings

* PLUS Cooking time: 8 minutes


  • 225-g pkg semi-sweet chocolate , about 8 squares
  • 1/2 cup hot espresso , or strong coffee (see tip below)
  • 3 tbsp granulated sugar
  • 2 tbsp butter
  • 1/2 tsp vanilla


  • Using a chef’s knife, coarsely chop chocolate. Stir coffee with granulated sugar in a small saucepan set over low heat until sugar dissolves, about 5 minutes. Add chocolate and butter. Continue cooking, stirring frequently until mixture is smooth, about 3 minutes. Stir in vanilla. Keep warm while serving in a small fondue pot or on a food warming tray set on low.
  • Supply each guest with a long-handled fondue fork for spearing and dipping. Serve with a selection of dippers, such as whole strawberries, chunks of mango, banana and pineapple and cubes of pound cake. For crunch, offer small shortbread and gingerbread cookies.

Nutrition (per serving)

  • Calories
  • 71,
  • Protein
  • 0.5 g,
  • Carbohydrates
  • 7.9 g,
  • Fat
  • 4.9 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 13 mg.

Spear pieces of fruit or squares of pound cake to dip into this rich warm chocolate sauce. There’s a nice contrast between cool fruit and warm sauce with every bite–and for a nip of brandy or rum see our tip below.

Extra flavour

For an extra jolt of flavour, place 2 tablespoons (30 mL) brandy, rum or Irish cream liqueur into a measuring cup. Add enough hot espresso or strong coffee to bring the level up to 1/2 cup (125 mL), then use in recipe.

Microwave method

Dissolve sugar in hot espresso or strong coffee in a 4-cup (1-L) measure. Add chocolate pieces and butter. Microwave, uncovered and stirring twice, on medium-high power until hot and mixture is smooth, from 2 to 4 minutes. Stir in vanilla.