It all boils down to the chocolate you use, but with so many different brands and types out there, it can be hard to know ...

Did you know that you can add avocado to your dessert? Well, as long as you do it right. Here's what you need to know about ...

For an easy yet celebratory dark chocolate fondue, nothing beats this recipe — which has both bittersweet and semisweet chocolate, plus a shot of brandy for a little oomph. Guests will love ...

When it finally did, the table was set for it: decor was Danish, key parties were a thing, and suddenly you couldn't do anything cooler than dunk cubed food into enamelware pots in creamy shades ...

If you have a fondue pot, now is the time to break it out, but you don’t need one: Simply serve the chocolate mixture in the pot you used to prepare it.

1 1/2 cups heavy cream. 1/4 cup whole milk. Eight 4-inch cinnamon sticks, crushed. 2 teaspoons cardamom pods. 1 teaspoon whole cloves. 1 teaspoon black peppercorns ...

The meal ended with chocolate fondue, darkly magmatic in a pot over a blue flame, swallowing up each speared bite: angel food cake with its hundred hidden breaths; a bright crescent of tangerine ...

Preparation 1. In a small saucepan set over low heat, add the cream and heat just until steam rises from the cream and bubbles form around the edges.

Chocolate fondue, which is a distinctly American dessert, is a much newer food. It is thought to have been invented in the 1960s by Swiss restaurateur Konrad Egli at Chalet Suisse in New York City.

For the fondue: 1¼ cups heavy cream 1-2 small dried chiles such as chipotle, morita, or arbol (if you want it really spicy) 4 ounces milk chocolate, chopped ...