Chocolate fondue & toasted marshmallow

Chocolate fondue & toasted marshmallow

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(6 ratings)

Prep: 5 mins


Serves 8
There's no getting away from it, toasted marshmallows are a messy business - but they're all the better for it!

Nutrition and extra info

Nutrition: per serving

  • kcal609
  • fat42g
  • saturates25g
  • carbs55g
  • sugars50g
  • fibre1g
  • protein5g
  • salt0.09g


  • 400g dark chocolate

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 85g unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 284ml carton double cream
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • bag marshmallows, for dipping


  1. Put the chocolate, butter, cream and milk into a saucepan, then heat gently, stirring occasionally, until the chocolate is melted and the sauce is smooth. Thread marshmallows onto skewers, then carefully toast on the fire, or leave until cold. Dip into the fondue and eat straight away.

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Comments, questions and tips

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Nat-a-Cake's picture
6th Apr, 2020
Grrr. More like chocolate soup than a gooey fondue, I wish I had added the liquids bit by bit. Way too much milk...I guess the leftovers makes a good hot chocolate.
Carla2014's picture
30th Apr, 2017
200ml of cream and 100ml of milk gives a perfect consistency unless you want all the chocolate running straight off your dipping pieces. We used a load of Easter eggs for the chcolate so basically milk chocolate and strawberries and brownie pieces both dusted with icing sugar to look pretty. Didn't have any marshmallows but they would've been good too. Great idea for family treat night lots of mess and laughs. Just insert child straight into the bath afterwards.
29th Apr, 2013
Not quite sure what I did wrong but it was a disaster. Seemed to be far too much butter to chocolate, so it separated and I had throw it all away and start again. Second time round I used much less butter and it was much better.
29th Sep, 2011
I have loved reading the recommendations for this beautifull sweet I am going to use some ideas with the fruit and merangues as i am having a lunch time party soon for National Day in Spain I just know our friends English and Spanish will adore this I am going to use all chocolate instead of butter and and milk maybe a touch of cream yummmy yummy hope it goes well with the Paella !
11th Jun, 2011
Making it for the second time tonight... using half milk and half dark as young kids are part of the crowd.
12th Sep, 2010
great stuff i shall doing this for my girls night in next week!!
11th Jun, 2010
making this with the kids I babysit tonight, it also goes well with homemade bannana bread!!!delish!!!
19th Sep, 2009
Delish. We used fruit and also Turkish delight to dip (not the chocolate variety, but the real stuff). We also made mini meringues which had crystallised ginger whipped into them to dip into this. YUM. Definitely (spelled CORRECTLY) will make this again.
11th Sep, 2009
I dont use milk or butter but I use a mixture of dark and milk chocolate to make this more 'kid friendly', its a great way to get children to try different fruits.
7th Jun, 2009
Iused a 300ml tub double cream but didn't use the butter or milk at all - so less calories ;) I thought it was a bit thin, so thickened with a level tsp cornflour mixed in a drop of water and carefully heated up... Bananas are MADE for dipping in this! Great social pud. If you drop your fruit into the bowl you have to run round the house. But be quick or it'll all be gone!!


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6th Oct, 2013
cut the milk volume down to 100mL max. The recipe given produces OK drinking chocolate, but is nowhere near thick enough to produce a fondue sauce. The results will be better if you melt the chocolate gently first in a water bath. Then add the butter to produce a glossy paste. Then gently stir in the double cream. Then consider adding some milk if it looks too gloopy for you.
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