Chocolate Fondue with Olive Oil and Balsamic Vinegar

Chocolate Fondue with Olive Oil and Balsamic Vinegar

Nothing is more fun than fondue! Interactive cooking has never been easier than with this super easy crowd-pleaser! And with so many flavor options, a definite repeat in your dessert rotation.


1lb dark chocolate, coarsely chopped

1 cup heavy cream

1/2 cup whole milk

2 Tbsp BCOO EVOO or BCOO Blood Orange Fused Olive Oil

1 tsp vanilla extract

pinch of salt

2 Tbsp BCOO Espresso Aged Balsamic Vinegar

Cookies, fruit, marshmallows, cake for dipping


Heat a 6qt slow cooker with insert (see note) on HIGH until hot.

Combine chocolate, heavy cream, milk, Olive Oil, vanilla extract and salt in insert. Cover and cook on high for 30  minutes (see note) until melted, then whisk together and set to "LOW"

Whisk Balsamic into melted chocolate mixture just before serving. Enjoy!

NOTE: Of course if you have a fondue pot, use it! Nothing is more fun than gathering a group together and dipping the night away.

Some slow cookers may vary in temperature. We recommend keeping an eye on slow cooker to ensure you don't burn the chocolate.

Our recipe calls for EVOO or Blood Orange Olive Oil and Espresso Aged Balsamic. You can experiment with many flavors such as Cinnamon Pear Balsamic, Raspberry Balsamic, Black Cherry Balsamic or Strawberry Balsamic for a unique flavor combination!


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