Chocolate Fondue

01. February 2015

Duromatic: For 2-4 persons

The advantage of this recipe is that you don’t need to melt and prepare the ingredients in a separate container and then transfer into the fondue pot – and there is no need to hover around and play with the heat to get the chocolate to melt “just right”. The whole process is basically hands-off until it’s time to dip-in.


  • 100 g Dark Bittersweet Swiss Chocolate 85% (use minimum 70% chocolate)
  • 100 g Fresh Cream
  • 1 teaspoon sugar (optional)
  • 1 teaspon Amaretto liquor (optional)


Prepare the pressure cooker by adding one cup of water and the rack or trivet and set aside.

In a small heat-proof container, such as a small fondue pot or ramekin, add the chocolate in large chunks and measure their weight. Then, add the same amount of fresh cream , sugar and liquor – if using.

Lower the un-covered container into the pressure cooker.

Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 1 minute at high pressure.

When time is up, open the cooker by slowly releasing the pressure.

Open the pressure cooker tilting the lid so the condensation does not fall back onto the container. Using tongs, or an oven-glove-covered-hand, pull out the container. Then, using a fork quickly stir the contents of the ramekin vigorously for about a minute. At first the chocolate will break apart and look like it’s never going to come together, but keep stirring until it becomes a smooth dark-brown mixture.

Serve immediately or transfer to a fondue stand with the heat/flame set at medium.


Chocolate Fondue
* incl. VAT, plus shipping