African Chocolate Fondue

    25 minutes

    A typical chocolate fondue is enhanced with the famous African liqueur of Amarula. Dipping choices I recommend include biscuits, strawberries, orange slices, melons and marshmallows.

    21 people made this

    Serves: 24 

    • 1/2 cup (125ml) thickened cream
    • 1/2 cup (125ml) Amarula liqueur
    • 2 cups dark chocolate chips
    • 1 dash vanilla essence

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Pour the cream and Amarula liqueur into a fondue pot then cook and stir over medium-low heat until the mixture boils.
    2. Continue to stir while adding the chocolate chips. Reduce heat to low then stir until the chocolate melts and blends completely with the cream mixture.
    3. Stir in the vanilla. Take care not to overheat the mixture. Reduce heat to lowest setting to serve.

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    Reviews in English (16)


    Do you have to add the liquor cause it sounds so good i want to give it to my kids!  -  12 Apr 2008  (Review from Allrecipes USA and Canada)


    I apologize to the submitter for not using the Amarula liqueur as she or he intended in the recipe. I'm sure it's wonderful, but since I wanted to make this at the spur of the moment, I needed a hasty substitute so I just used hot, brewed coffee. It was delicious, even without this exotic liqueur and I'm sure it would have been as good or better had I used it. Since chocolate is the star of the show in chocolate fondue, I used a fine quality bittersweet chocolate rather than the chocolate chips. This is rich, smooth, and creamy, though I increased the amount of cream a bit, while reducing the amount of liqueur (again, I used strong, brewed coffee). I found that scaling this to 6 servings was more than enough for hubby and me, and the leftover fondue was perfect for chocolate covered strawberries!  -  15 Feb 2009  (Review from Allrecipes USA and Canada)


    Really good. You could play with other liqueurs such as kahlua, gran marnier, cassis, Irish cream, etc. You may have to lessen the volume though.  -  06 Aug 2008  (Review from Allrecipes USA and Canada)