Nutella Fondue with Strawberries and Dried Pineapple

Prep Time
10 min
Cook Time
5 min
Tools Required
metal bowl

Serve this fondue warm or cold, with fresh or dried fruit. It's a great make-ahead dish for party potlucks and buffets.

Special Fork
Andrew Hunter

Set up a double boiler by filling a large pot 1/3 full with water. Turn on the heat to simmer the water. While the water is heating up, find a metal bowl that fits in the pot but doesn’t touch the water.

When the water is simmering, add the Nutella to the bowl and stir frequently with a rubber spatula until the sauce is warm, not hot, and easy to stir. Add about half the milk and stir to incorporate. The sauce will initially “seize up” with the addition of milk, but add little bits at a time until it relaxes and becomes the consistency you want.

Note: If you plan on serving the fondue cold, add extra milk because the fondue will thicken as it cools. All fruit, fresh and dried, are delicious dipped in chocolate, so use your imagination and what’s in season in your market.

Rinse the strawberries (leaving the green “collars” attached) in a bowl of cool water, drain, and pat dry with paper towels. Arrange the strawberries and dried pineapple on a platter and pour the fondue into a bowl for dipping.

Makes 6 to 8 servings

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