Chocolate pot is a delicious and decadent dessert that is perfect for any occasion. Whether you are looking for a special treat for a dinner party or a simple dessert to enjoy at home, chocolate pot is sure to please. With its rich chocolate flavor and creamy texture, chocolate pot is a classic dessert that is sure to become a favorite. If you are looking for the best recipe for chocolate pot, you have come to the right place. In this article, we will provide you with a variety of recipes to choose from, so you can find the perfect one for your needs.
Here are our top 20 tried and tested recipes!
INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE)
This Italian cake called "Torta Caprese" comes from the island of Capri. It is a moist, dense, fudge-like chocolate cake served at tea time on the Amalfi Coast. Typically made in the oven, making it in an electric pressure cooker keeps it moist without risk of drying out.
Provided by Buckwheat Queen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 7
Steps:
- Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
- Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
- Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
- Dust with powdered sugar and cocoa powder and serve.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 22 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 9.3 g, Sodium 86.5 mg, Sugar 17.8 g
INSTANT POT CHOCOLATE FONDUE
Steps:
- Pour 2 cups of water into the bottom of your Instant Pot liner. Place the trivet into the pot. In a bowl that will fit inside your Instant Pot, add chocolate chips, peanut butter, and heavy cream. Stir so everything is covered. Place a piece of tin foil on top of the bowl. Place the bowl in Instant Pot and put the lid on top of Instant Pot. Set to sealing and then set the Instant Pot to manual high pressure for three minutes. When the timer goes off, quick pressure release all the extra pressure. The chocolate will look a little odd when you take off the tinfoil - it's supposed to! Just stir around for a little while until everything is combined and it thickens a little bit. Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 36 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CROCK POT CHOCOLATE MUD CAKE
The kids and I made this delicious dessert over the holidays. It turns out to be cakey on top with a layer of warm saucy chocolate on the bottom. Yum, it reaches all level of chocolate satisfaction. We did not wait for the recommended cooling time.
Provided by lisar
Categories Dessert
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
- Whisk together the flour and baking powder in a medium bowl and set aside.
- In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
- Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
- Add the flour mixture and stir until thoroughly mixed.
- Pour the batter into the slow cooker and spread it evenly.
- In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
- Pour the mixture over the batter in the slow cooker.
- Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
- Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
- (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
- Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.
CHOCOLATE CAKE IN THE INSTANT POT®
Serve plain or decorate with chocolate sprinkles and fruit.
Provided by Anonymous
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sugar and butter to the pot; stir until butter melts, about 5 minutes. Add milk and cocoa powder. Whisk until smooth and starting to bubble, about 5 minutes. Remove pot and let chocolate mixture cool, 5 to 10 minutes.
- Pour 1/2 cup chocolate mixture into a small bowl. Reserve for drizzling over the cake.
- Whisk eggs, one at a time, into the remaining chocolate mixture in the pot. Add flour and baking soda; mix thoroughly.
- Return pot to the cooker. Close and lock lid. Select Cake function according to manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Switch to Warm function after timer goes off. Set timer for 30 minutes.
- Unlock and remove lid; lift out pot. Run a knife around the sides of the pot to release cake. Place a serving plate on top. Invert cake onto the serving plate.
- Poke holes in the cake with a toothpick or sharp knife. Drizzle reserved chocolate mixture slowly over the cake, letting it absorb the chocolate.
Nutrition Facts : Calories 518 calories, Carbohydrate 65.2 g, Cholesterol 155.2 mg, Fat 26.8 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 16 g, Sodium 285.1 mg, Sugar 38.6 g
CROCK POT TRIPLE CHOCOLATE MESS
Make and share this Crock Pot Triple Chocolate Mess recipe from Food.com.
Provided by Miss Annie
Categories Dessert
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Spray crock pot with non-stick spray.
- Mix all ingredients and place in crock pot.
- Cook on LOW for 5-6 hours.
- Try not to lift the lid.
- Serve with ice cream.
TRIPLE CHOCOLATE SURPRISE - CROCK POT
Chocolatey dessert that you make in the crock pot. Serve hot or warm with ice cream and/or whipped cream topping.
Provided by Crafty Lady 13
Categories Dessert
Time 8h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Spray crock pot with non-stick cooking spray or lightly grease.
- Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand.
- Pour into crock pot. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
- Serve hot or warm with ice cream and/or whipped cream topping. I like to put 1 or 2 scoops of ice cream on top. Top the ice cream with whipped cream and then drizzle chocolate syrup over all.
DECADENT CHOCOLATE DELIGHT - (CROCK POT CAKE)
I have not made this recipe yet, but it sound too scrumptious not to share, with the holidays right around the corner. Enjoy, and please come back and share your rating with us! Thanks!!
Provided by Mrs. Gottrocks
Categories Dessert
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease inside of crock pot.
- combine cake mix, sour cream, water, eggs, and oil in a large bowl until well blended.
- stir in the pudding mix and chocolate chips until well blended.
- Pour mixture into crock pot, cover, and cook on low 6- 8 hours, or high 3- 4 hours Serve hot or warm with the ice cream of your choice.
CHERRY CHOCOLATE CROCK POT DESSERT
Make and share this Cherry Chocolate Crock Pot Dessert recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Place pie filling in slow cooker.
- Combine dry cake mix and butter.
- Sprinkle over filling.
- Cover and cook on low for 3 hours.
CROCK-POT CHOCOLATE FRITO CANDY
Interesting candy recipe from A Year of Slow Cooking. Just think this uses LEFTOVER Fritos for a sweet instead of a savory entree. I once had chocolate covered potato chips and thought they were super so think this would be good too. (Big thinker here.) She claims that Fritos are gluten free-surprises me. I realize that you can buy gluten free pretzels. I am not labeling this gluten free unless someone with the knowledge informs me it is appropriate. If you want to try this in the microwave instead that is fine with me. I doubt that this recipe would work in a crock pot bigger than 4 quart-am suspicious that it would burn.
Provided by WiGal
Categories Candy
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Put the Fritos and the pretzels in a large Ziploc and smash until crumby; set aside.
- Line a cookie sheet with parchment paper.
- Put the butter, chocolate chips, peanut butter, and brown sugar, into your crockpot and set on high for 1-2 hours or until everything is really melty and you can mix it well. (Hers took 1 hour, 15 minutes to melt nicely in a 6 quart crock pot. Remember the size of crock pot determines the length of cooking time in crock pot cooking.).
- Stir in pretzels and Frito pieces.
- Using oven mits (use them! The crock is hot! Do not get burned.) dump the hot candy out onto your lined cookie sheet and spread out with a wooden spoon.
- Sprinkle the peanut pieces on top.
- Put the pan in the refrigerator for about an hour, or until candy has set completely.
- Break into pieces.
Nutrition Facts : Calories 459.2, Fat 20.6, SaturatedFat 12.1, Cholesterol 24.4, Sodium 704.5, Carbohydrate 68.8, Fiber 3.4, Sugar 30.5, Protein 6.2
INSTANT POT CHOCOLATE FONDUE
This Instant Pot recipe is one of my favorite ways to use my pressure cooker - by melting the chocolate in the Instant Pot, you have the perfect fondue for dipping all your favorite foods. This chocolate fondue recipe will feed a crowd and is great for parties and entertaining.
Provided by Six Sisters
Categories Dessert
Yield 12
Number Of Ingredients 7
Steps:
- Place instant pot liner in instant pot. Pour 2 cups of water into the liner. Place a glass bowl on top of the liner (you will want to find a bowl that has a "lip" so that it can sit comfortably on top of the liner).
- Pour the chocolate chips, cream, vanilla, and salt into the bowl. Press the SAUTE button on the Instant Pot. Occasionally stir the chocolate and cream as the water heats up and the chocolate starts to melt. Continue stirring until chocolate is smooth (takes about 8-10 minutes).
- Once the chocolate is completely melted, press CANCEL and then the KEEP WARM button.
- Stir occasionally to make sure that the chocolate is still smooth and then dip in your favorite foods and enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 1863 kcal, Fat 145 g, SaturatedFat 91 g, Cholesterol 310 mg, Sodium 215 mg, Carbohydrate 125 g, Sugar 109 g, Protein 21 mg
"FLAMING TURTLE" CHOCOLATE FONDUE (MELTING POT RECIPE) RECIPE - (4.4/5)
Provided by MJH
Number Of Ingredients 5
Steps:
- Soften milk chocolate in the microwave. Heat the milk in the fondue pot. Once the milk is hot, add the softened chocolate. Stir until consistency is smooth. Pour caramel into a pool in the middle of the chocolate. When it's time to serve, pour the rum over the top of the chocolate. Leave a small amount in the spoon to ignite with a lighter. Use flaming spoon to ignite the rum on the chocolate. Add the chopped pecans to the chocolate. Allow the flame to burn out.
TRIPLE CHOCOLATE PEANUT BUTTER PUDDING CAKE (CROCK POT)
Yummy dessert made right in your crock pot. Recipe from Oct 2004 Better Homes and Gardens Slow cooker.
Provided by KaraRN
Categories Dessert
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Coat a 3 1/2 or 4- quart slow cooker with nonstick cooking spray; set aside.
- In a bowl, stir together flour,the 1/3 cup sugar, 2 T cocoa powder, and baking powder.
- Add chocolate milk, oil and vanilla. Stir until batter is smooth.
- Stir in peanut butter flavored pieces, chocolate pieces and peanuts.
- Spread evenly in the bottom of the prepared slow cooker.
- Combine the 3/4 c sugar and 2 T cocoa powder.
- Gradually stir in the boiling water.
- Pour mixture evenly over batter in slow cooker.
- Cover; cook on high-heat setting for 2-2 1/2 hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean.
- Let stand in cooker 30-40 minutes to cool slightly before serving.
- To serve, spoon the warm cake into desert dishes. If desired, top with scoops of ice cream. Spoon the sauce over cake and ice cream.
INSTANT POT CHOCOLATE CHIP BANANA PANCAKE BITES
These banana pancake bites are loaded with chocolate chips and a touch of ground cinnamon. Plus, they come together quickly in your Instant Pot®. Serve with warm maple syrup for dipping.
Provided by Food Network Kitchen
Time 30m
Yield 7 pancake bites
Number Of Ingredients 7
Steps:
- Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed.
- Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
- Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.
VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)
Originally a Betty Crocker recipe - I veganized it and baked it in the Crockpot (2-3 quart capacity). Reminds me of the chocolate pudding cakes my mom used to make when I was little. A great comfort food dessert, especially for chilly wet nights!
Provided by KDub275
Categories Dessert
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray crock pot insert with cooking spray.
- Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
- Stir in soy milk, oil, and vanilla until smooth.
- Pour batter into crock pot insert.
- Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
- Pour hot water over contents of crockpot - DO NOT STIR!
- Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
- Spoon cake into bowls. Spoon sauce over top.
- Great on its own; also yummy with soy whipped cream or vanilla ice cream.
SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)
This is a slightly sweet, yet pretty spicy chili that is sure to please even the non-vegetarian chili lover! I challenge anyone who says "EWWWW! Chocolate and Chili??" to try this! It is delicious! You can make it not so spicy by using cutting back chilies. To crock pot you can make the chili a day or two in advance and refrigerate until you are ready to start the crock pot. You can make serving this more fun, by buying individual sized bread bowls or large crusty French rolls. Cut out wedge along top of the bread, hollow out the middle; put bread on a plate and spoon in the chili. Top with desired toppings and serve.
Provided by Sooz Cooks
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
- Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
- Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
- Stir in the tomato paste and beer (or water) until smooth.
- Lower the heat, cover and let simmer, for 45 minutes.
- Stir in the beans, and lime juice and simmer for an additional 15 minutes.
- Add chocolate and stir until melted.
- Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
- Ladle into a bowl and serve with desired toppings.
CHOCOLATE COVERED PEANUTS- CROCK POT CANDY
A friend gave me this recipe years ago. I make it every Christmas. It freezes very well. I found a similar one but this one had two additional ingredients.
Provided by vestspeechteacher
Categories Nuts
Time 3h5m
Yield 100 pieces
Number Of Ingredients 6
Steps:
- Cut chocolate into smaller pieces and add all ingredients including peanuts to crock pot. Turn on low and cook one hour with lid on. Do Not Stir. Turn off heat, remove lid, stir every 15 minutes for two hours. Drop with a melon baller onto wax or parchment paper. Let set until hardens. Store in covered container. Will freeze well in sealed bags. Makes over 100 pieces.
INSTANT POT® CHOCOLATE CHERRY CHEESECAKE
This decadent chocolate cherry cheesecake is made extra creamy by using Greek yogurt. The crust is prebaked and the cheesecake is then steamed in the Instant Pot®.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 9h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
- Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
- Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
- Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
- Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot®). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 41 g, Cholesterol 117.3 mg, Fat 28.9 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 16.7 g, Sodium 332.1 mg, Sugar 27.6 g
CHOCOLATE CARAMEL RASPBERRY FONDUE (FOR MINI CROCK POT)
I first tasted this fondue at a friend's Christmas party about 8-9 years ago. I think just about everyone left that party with a copy of the recipe! I have served this at my own parties many times with great success. I enjoy serving this with strawberries, fresh pineapple chunks, cantaloupe, bananas, and sponge cake as the dippers. This makes enough fondue to partly fill a medium-sized crockpot.
Provided by HeatherFeather
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam.
- Cook over low heat, stirring often, until melted and smooth- this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn).
- When everything has melted together, pour into a either a fondue pot or a crockpot set on low heat.
- Serve along with a platter of bite-sized pieces of sponge cake, pound cake, and fresh fruit and some fondue forks or skewers to dip into the fondue.
CROCK POT SELF FROSTING CHOCOLATE CAKE
When I don't want to heat the kitchen up with the oven, I make this cake. Saves on electricity too.
Provided by Debby DeRousse
Categories Chocolate
Time 15m
Number Of Ingredients 8
Steps:
- 1. Combine cake mix, 3/4 cup water, oil and eggs in greased crockpot.(I use a medium size crockpot, about 8 inches round) Mix nuts into batter. mix together chocolate syrup,sugar and 1/4 cup warm water and drizzle over batter. Cover and cook on Low for 2-3 hours. Good with a dollop of whipped cream.
- 2. the "Frosting" is on the bottom of the cake. Depending on your crockpot, mine is old and takes the full three hours.
CROCK-POT CHICKEN CHOCOLATE CHILI
Steps:
- Mix all of the spices together until fully blended. This makes more than you'll need for the recipe, so just keep the extra in a jar for the next time, or when you want a little spice on chicken, meat, or fish. Put the chicken in a sealable bag and add in a heaping TBSP of the spice mix. Knead the bag so all of the chicken is covered with the mix. Put in the fridge to sit for at least an hour. When you are ready to make the chili, heat 1 TBSP olive oil in a large frying pan over medium high heat and brown the chicken on both sides. You may have to do this in two batches so the chicken isn't crowded. Once the chicken is browned, remove it to a plate, turn heat to low and add ¼ cup of the beer and deglaze the pan, scraping up the browned bits stuck to bottom of pan. Turn off the heat and add back in the chicken and any juices. Let sit until you're ready to add to the crock-pot.Drain and rinse the soaked dry beans and put into the crock-pot. Add in the onion, garlic, squash, chicken, pan juices you just deglazed, the can of diced tomatoes and ¼ cup chopped cilantro. Mix everything together well so all the ingredients are well distributed. Add in the remaining beer and ½ cup of water, then the chopped chocolate and the remainder of the spice mix. Mix well again. The liquid should be up to the top of the ingredients but not covering. If you need more liquid, add a little more water.Set the crock-pot to cook on high for 6 hours. At 5-½ hours remove the chicken, shred it with 2 forks and add back into pot. Make a slurry from the masa and hot water, add to the pot and mix well. Let the chili cook another 30 minutes to thicken the sauce. Taste for seasonings and add salt and pepper if needed. Add in the other ¼ cup of chopped cilantro and stir. Calories: about 265 per cup. As with any stew, chili is always better a day or two later, so this is the perfect recipe to do ahead, and it freezes beautifully.
Tips:
- Use high-quality chocolate. This will make a big difference in the taste of your fondue.
- Chop the chocolate finely. This will help it melt evenly.
- Use a double boiler or microwave to melt the chocolate. This will prevent it from burning.
- Add a little bit of liquid to the chocolate. This will help it become smooth and creamy.
- Serve the fondue with a variety of dipping options. This could include fruit, marshmallows, cookies, or pretzels.
- Keep the fondue warm over a low heat. This will prevent it from hardening.
Conclusion:
Chocolate fondue is a delicious and versatile dessert that can be enjoyed by people of all ages. It is perfect for parties, special occasions, or just a cozy night in. With a little planning and preparation, you can easily make chocolate fondue at home. So next time you are looking for a sweet treat, give chocolate fondue a try!
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