Vegan Chocolate Fondue

Fran Costigan's Vegan Chocolate Ganache Fondue

Fran Costigan's Vegan Chocolate Ganache Fondue

For a super quick and easy – and really instant if you have some ganache in your refrigerator or freezer – low sugar, gluten free, fruit forward dessert for one or two, think Chocolate Fondue.

Ganache is a staple recipe in every baker’s or confectioner’s kitchen. Traditionally made from two basic ingredients – premium dark chocolate and cream – a basic ganache pouring glaze can be altered to make a thick icing, whipped cake filling, or a firm filling for chocolate truffles.

Adding fruit puree, in the place of some or all of the milk or cream, adds flavor as well as changing the consistency. Link to one or more of the blog posts for ganache glaze.

Dip fruit in the fondue, such as strawberries, raspberries, banana chunks, grapes, kumquats, citrus sections, and dried fruit. Of course, you can dip cubes of cake or cookies, pretzels or even potato chips, but fruit is healthier.

The most time consuming part might just be finding a fondue pot, if that’s what you want to use. Chains like JC Penny and Bed Bath and Beyond sell them, and you can order a red one like this fondue pot and forks set online.

Fran Costigan's Vegan Chocolate Ganache Fondue is the perfect dessert for Valentine's Day

Fran Costigan's Vegan Chocolate Ganache Fondue is the perfect dessert for Valentine's Day

Vegan Chocolate Ganache Fondue


  • 8 ounces dark chocolate 70 to 72% , finely chopped
  • 11/4 cups almond milk, soymilk or coconut milk beverage
  • optional: Pinch fine sea salt
  • 11/4 teaspoons pure vanilla extract
  • Optional: 1 tablespoon liqueur; Framboise, Grand Marnier, etc.
  • Fruit, for dipping


  • Spoon the chocolate into a heatproof bowl and set aside while you heat the milk.
  • Pour the milk into a small saucepan; add the optional pinch of salt. Cook over medium heat, whisking a few times, just to a low boil.
  • Immediately remove the saucepan from the heat. Pour the hot milk over the chopped chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.
  • Add the vanilla and whisk from the center out only until smooth and glossy.
  • Use the warm fondue immediately or set aside until needed and rewarm briefly over a water bath.
  • Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
  • Leftover fondue keeps several days in the refrigerator, in an airtight container.
  • And, it is makes a good topping for puddings and custard, a sauce for about anything.
  • Adjust the amount of nondairy milk or chocolate for a thinner or thicker fondue.
Tried this recipe?Let us know how it was!



Leave a Reply