Fondue de Chocolate
Sweet

Dark Chocolate Fondue

Official MEDIA CREMA
Dark Chocolate Fondue
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
10 min
Recipe Info - Cook Time
Cook 
10 min
Recipe Info - Serving Size
Servings
8 servings

Dive into the irresistible pleasure of melted dark chocolate with this Dark Chocolate Fondue recipe from Official MEDIA CREMA. Perfect for special occasions like Mother's Day or Valentíne's Day, this easy-to-make dessert is a sweet addition to any celebration.

Dark Chocolate Fondue by Official MEDIA CREMA is a luscious treat that combines rich, indulgent flavors with a creamy texture. Crafted with NESTLÉ® LA LECHERA® Sweetened Condensed Milk, this chocolate fondue with sweetened condensed milk ensures a luxurious consistency and delightful sweetness. The incorporation of NESTLÉ® Media Crema adds an extra creamy dimension, making the chocolate fondue with condensed milk beautifully smooth.

Ideal for dipping your favorite fruits, marshmallows, or even cubes of cake, this chocolate fondue experience is bound to impress. Made simple for all skill levels, it's a dessert that anyone can master in under 30 minutes.

Indulge this summer by sharing a pot of this pure decadence at family gatherings or romantic dinners, savoring every heavenly bite.

INGREDIENTS

KEY INGREDIENTS

A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)
A can of Media Crema table cream with a blue label featuring strawberries, a bowl of macaroni, and cream.

Media Crema

(7.6 oz. Can)

Equipment Needed

  • Pot
  • Bowl
  • Spoon
  • Whisk

MAKE IT

Step 1

For the fondue, heat the chocolate, sweetened condensed milk, Media Crema, cinnamon and nutmeg over medium-low heat in a heavy-duty saucepan, stirring occasionally, until chocolate is melted.

Step 2

Alternately insert brownie squares, strawberries, banana slices and marshmallows onto skewers.

Step 3

Serve the fondue with the skewers.

INGREDIENTS

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