“Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and and a variety of fresh fruit could be used”

Ingredients Nutrition

  • 13 cup whipping cream
  • 1 12 teaspoons orange peel, grated
  • 8 ounces bittersweet chocolate, finely chopped (not unsweetened or semisweet chocolate)
  • 3 tablespoons Grand Marnier (or other orange liqueur)
  • Dipping Options
  • angel food cake (or pound cake)
  • strawberry, hulled
  • kiwi fruit, peeled, each cut into 4 rounds
  • 1 small pear, cored, cut into 1-inch pieces
  • banana, cut into 8 rounds
  • orange, peel and white pith removed, cut into sections
  • dried calimyrna fig
  • dried apricot halves


  1. Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
  2. Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.

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