Chocolate Fountain Recipes

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Preparing your own recipes to use with your chocolate fountain can be an entertaining and satisfying project. Homemade recipes are not recommended for commercial use since a consistent outcome can be difficult to achieve, but as a home entertainer you can impress your guests with a classic batch of creamy chocolate or wow them with surprising hints of flavor. Since a smooth texture can sometimes be tricky, it is a good idea to test these recipes before serving them. Here are a few basic recipes to start off with:

Basic Oil-Based Fountain Chocolate Serves up to 20 Guests
Ingredients 24 ounces milk chocolate, dark chocolate or semisweet chocolate chips 3 unsweetened chocolate baking squares, chopped 3/4 cup canola or vegetable oil
Directions 1. In a double boiler, combine all ingredients. Over low heat, continuously stir all ingredients together until chocolate slowly melts and combines with the oil. 2. Pour the chocolate into the basin of the fountain and turn on. If the chocolate does not flow smoothly, add 1/8 cup oil into the basin and stir to combine.

Recipes that do not use oil are rich and delicious, but the added dairy content makes the chocolate more subject to scorching. When trying the following recipe, make sure to keep the heat as low as possible and start with a low fountain heat as well:

Basic Dairy-Based Fountain Chocolate Serves up to 20 Guests
Ingredients 24 ounces semisweet chocolate chips 1 cup whipping cream
Directions 1. In a double boiler over low heat, bring the whipping cream to a light simmer. Add the chocolate chips and whisk both ingredients together over low heat until the chocolate is melted and combined with the cream. 2. Pour the chocolate into the basin of the fountain and turn on. If the chocolate does not flow smoothly, add 1/8 cup cream into the basin and stir until combined.

Unique Chocolate Blends
Once the above basic recipes are mastered, it is easy to tweak and improve them with flavor additions. Here are some ideas to experiment with:

Caramel chocolate. Add 1 ounce baker’s caramel into the oil with the chocolate and taste; add up to 4 ounces depending upon your preference.
Coconut chocolate. Replace canola or vegetable oil with high-quality coconut oil. The oil has the same smooth appeal with a hint of coconut.
Liqueur chocolate. Add 2 tablespoons of your favorite liqueur into the chocolate after it has melted. Add more to taste.
Peanut butter chocolate. Add 1/4 cup peanut butter to your chocolate mixture. Peanut butter is thick, but you should not need to adjust the amount of oil in your recipe since peanut butter already contains a large amount of oil.
Citrus chocolate. The taste and aroma of orange can be accomplished with the addition of 1/2 cup orange juice and 2 tablespoons orange zest. If the chocolate is too runny once the juice is added, melt 1/4 cup more chocolate into the mixture over low heat.