By the time you guys read this, I’ll be on my way to Scotland. I’m in the middle of a two week long vacation; first, in the Netherlands for my sister’s wedding, and now over to the England to visit my good friend Kiron (who you may remember I visited last January in Austin, TX) before we road-trip up to Scotland together.

While clearing out my camera’s memory card to make room for photos from this trip, I came across these shots of these mini chocolate stout fondue desserts. I took them this past May and I’m guessing promptly forgot about them during my whirlwind move to San Francisco. I whipped these up for me and Erlend in an attempt to finish off all the scraps of ingredients I had lying around that would otherwise have ended up in the trash — mostly partially-used bars of chocolate, open packages of candy and cereal, and half-drunken bottles of beer:

I’ll keep this post short and sweet, but before I go, here are some truths about fondue that we need to talk about:

First; you don’t need a fancy fondue pot to throw a little fondue party. Unglamorous pots, ramekins, or even plain old cereal bowls will do. Really, anything that holds liquid is fine. For evidence, please see my example above, wherein my otherwise useless mini cocotte pots make a great molten chocolate vessel.

Second; those who serve fruit with their chocolate fondue are amateurs. Chocolate fondue is good with your standard fruit like strawberries, bananas, and even clementine slices, sure. But chocolate fondue is HOLYHELLBALLSGREAT when served with Oreos, meringues, mini mochi pillows, mini marshmallows, and Lucky Charms marshmallows.

Third; did you know that chocolate fondue is just a giant pot of molten, melted chocolate??? No, really. Secret’s out. But it’s still amazing.

Some baker’s notes:

    • This recipe easily doubles, triples, or quadruples for bigger parties! Fondue party away, folks.


    • I used the Le Creuset cocottes you see above because yep, I sadly do not own a fondue pot. You can get away with serving the chocolate fondue in ramekins, but you’ll likely need to reheat the chocolate every 15 minutes since it tends to thicken as it cools. It helps to use a microwave dish, so you can just pop it in the microwave for around 10 to 15 seconds to reheat it. Don’t microwave it any longer than that or you might accidentally burn the chocolate!


  • If you are using a legit fondue pot, remember to keep the heat at its lowest setting. Chocolate scorches and burns easily, so make sure you’re stirring the chocolate constantly over the low flame.

Get the Recipe: Salted Chocolate Stout Fondue (for Two!)

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  • 4 ounces 70%-cacao dark chocolate, finely chopped
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 2 tablespoons stout beer (I used Rogue Brewery chocolate stout beer)
  • 1 teaspoon Maldon flaky sea salt
  • dippers!!! (e.g. strawberries, bananas, clementines, marshmallows, cookies, candy, and whatever else you want!)


  • Place 4 ounces finely chopped dark chocolate in a medium, heatproof bowl. Set aside.
  • Combine 1/4 cup heavy cream and 1 tablespoon unsalted butter in a small, heavy-bottomed sauce pot over medium heat. Bring the cream and butter to a simmer, and pour immediately over the chocolate in the bowl.
  • Let the mixture stand for 3 minutes, before whisking until smooth. Whisk in 2 tablespoons stout beer until incorporated.
  • Immediately transfer to your serving bowls of choice and sprinkle the the tops of each bowl with flaky sea salt. Serve immediately with your dippers of choice, and enjoy!
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