Chocolate fountains are always big hits at gatherings. You can use chocolate fondue fountain recipes or buy pre-mixed chocolate for chocolate fountain. Pick up one chocolate fountain recipe ideas to hits your party.
For those who require a more “commercial” fountain, i.e., if you are a caterer or intend on using it a lot and serve a lot of people, you can check these the Commercial Chocolate Fountain
No1: Pre-Mixed Chocolate Fountain Recipes
There is also pre-mixed chocolate for fondue fountains that you can purchase such as the following:
Chocolate dipped treats can get bathed in different flavors such as milk chocolate, dark chocolate, white chocolate, caramel chocolate, and kosher dairy-free chocolate. Flavoring oils such as mint, orange, and cappuccino can be used to give the chocolate extra pizza.
Dark chocolate is the most popular, and Belgian is usually recommended. It provides a good flow of chocolate for many hours and it looks beautiful in the chocolate fountain. Dark chocolate is served and melted at a higher temperature which allows the chocolate aroma to fill the room and makes scorching less likely. Milk chocolate and white chocolate are served and melted at much lower temperatures because they are very heat sensitive and require special attention to ensure the milk doesn’t scald or thicken in the fountain.
when we discovered people added vegetable oil to chocolate just so that it would flow through chocolate fountains…
that’s like eating French Fries & drinking the oil it was cooked in!
You can make smooth, flowing chocolate fountains without the use of oil.
The chocolate needs to contain at least 33% cocoa butter to flow correctly in the fountain. This is important because melted chocolate is very temperamental, so rich couverture chocolate (which has a high percentage of cocoa butter) is commonly used to ensure consistent flow. It is highly recommended that you use chocolate formulated specifically for fountains. It is easy to use and there is NO OIL NEEDED.
Its extraordinary aroma & flavor will make you the hit of the party!
Mouthwatering chocolate fountain chocolate is perfectly formulated for use in all makes and models of chocolate fountains (commercial and home sized) and fondue pots. There’s no need to add additional cocoa butter or vegetable oil. When using fountain chocolate in a chocolate fountain or a fondue pot, or dipping & eating the chocolate immediately, you don’t need to be concerned with tempering.
The sauce/chocolate depends on the fountain, but allow for at least 1/4 cup per person. As a general rule, 20 pounds of chocolate will feed 200+ people. It must be high fat “couveture” chocolate (cocoa butter 33-60%).
NON-Chocolate Sauces and Other Options
Because these non-chocolate fondue sauces are not as smooth as melted chocolate, the fondue curtain will not always flow the same way it does with chocolate. Any fondues can jam the machine and will cause gaps in the curtain as it comes over the tiers. For best visual appeal, choose fondues that are smooth. You can check the mix by pouring through a large funnel. Fondue should run through funnel within 8-10 seconds.
No.2: Strawberries N Cream Fondue
- 1½ pounds cream cheese, at room temperature
- ½ cup sugar
- 2 cups strawberry preserves, w
- ell blended 2 cups plain yogurt
- 1½–2 cups milk
In an electric mixer, cream the cream cheese and sugar until smooth, scraping down the sides of the bowl often. Add the preserves, and mix until well blended. Add the yogurt, and mix until well blended. Add the milk, starting with just 1½ cups, to desired consistency. A Twist: Use raspberry preserves for a different flavor. Watch the temperature of the sauce in the fondue dish – it can heat up very quickly and easily burn a mouth
No.3: Peanut Butter Fondue
When the family wanted to do a little celebrating over the years, I would make this fondue. It’s fun to gather around the table to get a taste of it.
- 3 lbs cream cheese (room temp)
- 3 cups sugar
- 4 cups creamy peanut butter
- 1/2 teaspoon salt
- 2 cups milk
In a mixer, combine cream cheese and sugar until smooth. Mix in the peanut butter and salt. Add the milk, 1 cup at a time. Thin with additional milk as needed. Serve fondue at room temperature to avoid changes in consistency. Melt peanut butter, butter, sugar, salt, and milk over low heat, stirring often, or in Crock-Pot Little Dipper or fondue pot.
Yield: Makes enough for the largest home fountains.
“I created this recipe for a girls night party. We did a peanut butter and chocolate theme so all of the ladies brought chocolate dipping items for it. It was a hit!” Janae (contest winner)
No.4: Caramel Sauces Recipe
Caramel is a beige to dark-brown confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard
5 parts liquid caramel plus 1 part water
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly. Mix caramel and water in saucepan over low heat and then transfer to the fountain. Caramel naturally thickens as it is heated and worked with. Periodically thin out with water throughout event (approx every 45 minutes). Caramel should be stirred occasionally in the basin to help prevent air bubbles from forming
Heat: Low for best results. you can learn how to make perfect Caramel step by step here
Suggested dipping items: apples, pears, chocolate-covered pretzels, cookies
No.5: Caramel Raspberry Fondue
I first tasted this fondue at a friend’s Christmas party before. 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 Apple, strawberries, fresh pineapple chunks, cantaloupe, bananas
- 10 cups sugar
- 1 cup water
- 2 cubes butter
- 2 cups (16 oz.) corn syrup
- 2 cups raspberry flavoring syrup
- 2 cups (1 pint) heavy whipping cream
No.6: Nacho Cheese
A Nacho Cheese fountain and Chilli Bar gets an over the top reaction from so many! Works great for the bachelor party for golf tournament. Try with chips and chilli, sour cream, salsa etc
This super-easy recipe takes about 25 minutes from start to finish, and the resulting cheese sauce is every bit as delicious as the cheesy topping you pump from a dispenser at the stadium. view video step by step
5 parts canned nacho cheese plus 1 part water
Start with any store-bought liquid nacho cheese. Large cans are available at many wholesale stores. Mix cheese and water in a saucepan over medium heat. Stir frequently to achieve the correct consistency, and then transfer to the fountain. Add more water as needed.
Alternative: Homemade Queso for the Fountain
10 pounds velveeta cheese
2 quarts of heavy cream
2 quarts of picante sauce
a little cumin and other spices of your choice
Puree the picante sauce in a blender, pour picante through a fine mesh strainer to remove any large chunks.
Place in a large heavy pan, add cheese, heavy cream, and salsa to a stock pot and heat over medium flame stirring frequently so it doesn’t scorch. Once it begins to melt, reduce the heat to low and simmer until completely melted.
Suggested dipping items: tortilla chips, mini tacos, bread sticks, cocktail sausages
No.7: Cream Cheese Frosting
Cream cheese frosting is a delicious delight atop cupcakes and a favorite on pumpkin cake.
- Using an electric mixer, beat the cream cheese, butter, and vanilla until smooth.
- Add the sugar and beat until fluffy. If necessary, slightly chill the frosting to stiffen it before using. Use with Easy Yellow Cupcakes.
tips: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy
No.8: Maple Syrup
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. One of the more popular sweeteners today is maple syrup. It is a 100% natural sweetener that is claimed to be more nutritious and healthier than sugar. Learn more about Maple syrup.
For the maple syrup fountain, we found that it worked much better to preheat the maple syrup before pouring it into the fountain (and be sure to preheat the fountain as well).
Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including chips/fries, hamburgers, sandwiches, hot dogs, french.
We have all heard of the wonderful chocolate fountain, but I bet you never thought about classing up your wedding or party with a ketchup fountain. Forget The Chocolate Fountain, Get The Ketchup Fountain. The new way to fancy up your Barmitzvah or Quinceañera but still be a man of the people: The ketchup fountain.
No.10: Thai-Phoon Appetizer Fountain
Recipe provided by Choco Fantasy in Japan. This recipe is the first to disappear on our Buffet. Ingredients 3 to 4 Liters of Chicken Stock 1 Liter Thai Chili Sauce to taste (start with lower quantity until reach the level of taste you like) Cream of chicken soup (undiluted, use to thicken, add a little at a time) Caramel Food Coloring (optional, add until desired color is achieved) Preparation Mix together ingredients and serve. Preferred dipping items for this recipe include small potato rosettes, shrimp fritters, smokie sausages or cut hotdog sections (quickly grilled), Chicken Nuggets.
No.11: BBQ Sauce
Suggested dipping items: buffalo wings, ribs, chicken strips
- 1 can mild chili sauce (#10 can or 7 lb. 3 oz. sauce)
- ¾ cup molasses
- ¼ cup soy sauce
- 1 cup brown sugar
- 2 garlic cloves, crushed
- ¼ cup Worcestershire sauce
- 1 cup honey
- 12 oz. can orange juice concentrate
- Pinch of chili flakes
- 4 chipotle peppers
- Pinch of salt
- 1 cup water
- Hot pepper sauce to taste
No.12: Sweet & Sour Sauce
Perfect for graduation parties. Preparation Store-bought sweet and sour sauce works well in Sephra fountains. Some sauces will run at the perfect consistency without any additional ingredients. One sauce we found that worked without thinning was Minor’s Zesty Orange Sauce. Other brands like Kikkoman or La Choy may also work well but need to be thinned slightly with water.
To test the consistency: Bring sauce to a medium heat and run it through your viscosity funnel. If it takes more than 10 seconds to flow through the funnel, thin the sauce with water. 8 cups (64 oz) will be enough to run through the largest home fountains. Heat: Medium
No.13: Pumpkin Spice Dip
This unique and festive fondue brings the taste and aroma of autumn into your home. Ingredients 2 lbs. cream cheese, at room temperature 2 ½ cups sugar 2 cups pumpkin puree 1 tbs. ground cinnamon ¼ tsp. ground cloves ¼ tsp. ground nutmeg ½ cup maple syrup Add milk as needed (apx 1-2 cups) Preparation Mix the cream cheese and sugar with an electric mixer until completely smooth and until the sugar is dissolved. Make sure to scrape down the sides of the bowl a few times while mixing before adding additional ingredients. Add the pumpkin puree, spices, and maple syrup. Put the fondue in the fountain and thin with milk by the tablespoon as needed until the dip reaches the proper consistency. Run through fountain without heat. Makes enough fondue for use in our largest home fondue fountains. Note: Fondue will naturally thin out as it reaches room temperature.
No.14: Apricot Syrup
- 8 cups apricot preserves
- 2 cups butter-flavored syrup
- 6 cups light corn syrup
No.15: Creamy Lemon Garlic Sauce
This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon. This creamy garlic lemon butter pasta is perfect for a weeknight or weekend.
- 8 oz. butter
- 1 1/2 cups flour 4 Tbsp. minced garlic
- 1 gallon whole milk Zest of 4 lemons
- 3/4 cup lemon juice Salt and pepper
In a large saucepan, melt the butter over medium high heat. Add the flour and cook for 4 minutes, stirring constantly. Add the garlic and continue to cook another 2 minutes. Whisk in the milk gradually, starting with about a quart. Add the lemon zest. Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring often. Stir in the lemon juice, salt, and pepper. Strain through a mesh strainer. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
Heat: High Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains. Note: Select fountains hold 5-7 cups of fondue; Classic, Elite, and Signature fountains hold 7-9 cups.
No.16: Eggnog Dip
Fondue’n it festive! Ingredients 4 boxes (3.4 oz) instant vanilla pudding 12 cups milk, divided 2 teaspoons ground nutmeg 2 tablespoons vanilla extract Preparation Prepare the pudding as directed, adding the nutmeg to the 8 cups of milk (2 cups per box of pudding). Once pudding is set, add the remaining 4 cups of milk and the vanilla. Stir until fondue is at a uniform consistency. Run on no heat. Fill the fountain to capacity and refrigerate the remaining fondue for refills throughout event if necessary.
Write your chocolate fountain recipes here