Skip to Content

Chocolate Fountain Recipe

Make your next party or event extra special with a chocolate fountain.

Table of Contents show

What Is The Best Chocolate For A Chocolate Fountain?

The best chocolate to use in a chocolate fountain is dark chocolate because it will melt faster than milk chocolate or white chocolate.

Dark chocolate has more cocoa solids (the actual ingredients that make up chocolate) per ounce than other types of chocolates.

Chocolate can be used as an ingredient in many different recipes.

Some are sweet and others savory.

It’s also possible to add alcohol to chocolate to create flavored chocolate drinks.

Chocolate makes a great addition to any dessert recipe.

The following recipes include some delicious ways you can incorporate chocolate into your desserts.

Frozen Chocolate Mousse

  • 1/4 cup unsweetened cocoa powder
  • 8 ounces heavy cream
  • 3 tablespoons confectioners sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 cup semisweet chocolate chips

In a medium bowl, whisk together all the ingredients except the chocolate chips until they form soft peaks.

Add the chocolate chips and gently fold them through until well incorporated.

Transfer mixture to an ice-cream maker and churn according to manufacturer instructions.

Serve immediately.

Chocolate Fountain Recipe

White Chocolate Bread Pudding With Salted Caramel Sauce

  • 6 slices stale whole wheat bread
  • 1 1/4 cups half-and-half
  • 1 cup granulated sugar
  • 5 large eggs
  • 1/3 cup unsalted butter, softened
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking soda
  • 12 ounces white chocolate, chopped
  • Salted caramel sauce for dipping

Preheat oven to 350 degrees Fahrenheit.

In a blender, combine the half and half, 1 cup of sugar, eggs, butter, vanilla extract, salt, and baking soda.

Blend on high speed until smooth.

Pour batter evenly over the bottom of 6 lightly buttered 8 x 4 inch loaf pans.

Bake at 350 degrees Fahrenheit for 25 minutes or until set.

Let cool before removing from pan.

Place each pudding in a separate container and cover with plastic wrap.

Refrigerate overnight.

To serve, remove puddings from their containers and cut off bottoms.

Cut puddings horizontally in thirds and place back in their original containers.

Top each portion with salted caramel sauce.

Serves 12.

Coffee Cake

  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup water
  • 1/2 cup plus 2 tablespoons flour
  • 1/2 teaspoon ground cinnamon
  • 1/4teaspoon nutmeg
  • 1/2teaspoon baking soda
  • 1/2cup raisins
  • 1/4 cup walnuts
  • 1/4 cup mini chocolate chips
  • Cocoa Frosting
  • 1/2 cup powdered sugar
  • 1 tablespoon instant coffee
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt

Preheat oven to 375 degrees Fahrenheit.

Grease two 9×13 inch cake pans.

In a medium bowl, mix the brown sugar and oil together until combined.

Beat in eggs one at a time until light.

Sift dry ingredients together and stir into wet ingredients. Fold in raisins and nuts.

Divide mixture equally among prepared pans.

Bake at 375 degrees Fahrenheit for 20 minutes or until golden and springy to touch.

Cool completely on wire rack.

For frosting, sift powdered sugar, then slowly beat in coffee.

Slowly pour in cream and cocoa powder until desired consistency is achieved.

Spread over cooled cakes.

Makes 24 servings.

Dark Chocolate Truffles

  • 1/2 cup bittersweet chocolate
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cubed
  • 2 tablespoons confectioners sugar

Place chocolate pieces in top of double boiler.

Melt over low heat until just warm.

Remove from heat and let sit five minutes.

Using a wooden spoon dipped in hot water, stir until smooth.

Stir in remaining ingredients.

Drop by rounded teaspoon onto wax paper covered cookie sheets.

Chill until firm, about 30 minutes.

Makes approximately 1 dozen truffles.

What Is The Difference Between Melted Chocolate And Chocolate Fondue?

Melted chocolate is chocolate that’s already in liquid form and it can be poured from one container into another.

It doesn’t have any solid pieces of chocolate stuck on top like you would find if you were melting chocolate chips.

Melted chocolate will melt again when it comes in contact with heat.

When making melted chocolate, make sure not to get too much heat because this can lead to burning chocolate which ruins its appearance and flavor.

Chocolate fondue is made by melting chocolate until it becomes thick enough to pour but still flows freely.

You need to stir the melted chocolate frequently to avoid burning it.

Chocolate fondue is thicker than melted chocolate because the chunks are larger and they don’t flow as easily through the dipping process.

If you want to dip fruit into the chocolate fondue then do not use melted chocolate because melted chocolate does not hold up well against high temperatures.

Instead, pour some melted chocolate over the dipped fruit while it’s still warm so that the chocolate adheres to the fruit better.

The same goes for dipping cake slices into the chocolate fondue.

Once the fondue cools down, the chocolate won’t adhere as well.

When to use melted chocolate instead of chocolate fondue

  • You want to keep the temperature low during the melting phase of the recipe so that the melted chocolate doesn’t burn.
  • Your finished product needs to stay soft and pliable after being cooled off.
  • The food should be able to absorb more of the chocolate rather than just getting coated all around. For example, let’s say you wanted to add strawberries to the chocolate fondue. If you used melted chocolate then the berries would sink to the bottom of the bowl and stick there. With melted chocolate the strawberries float above the surface of the fondue and look pretty.
Chocolate Fountain Recipe2

What Is The Best Way To Melt Chocolate For A Chocolate Fountain?

Melting chocolate in a double boiler can be done on the stovetop or in an oven.

For this particular project, I recommend melting chocolate in a microwave.

It’s quick, easy, and there are no hot spots that could burn the chocolate.

You’ll also have more control over how quickly it melts than if you were using a pan of water.

Chocolates will vary in their melting point, but they all should be able to withstand heat up to about 120 degrees Fahrenheit (49 degrees Celsius).

At higher temperatures, the cocoa butter may start separating from the sugar, which makes it very difficult to work with.

In addition, some chocolates contain milk solids and will not hold together well at high temps.

If you’re using dark chocolates, make sure you use them within one year of purchase.

Step 1: Prepare Your Equipment

  • A bowl large enough to fit the bottom half of a double boiler, plus room for the chocolate to overflow when poured into the basin
  • A metal spatula
  • Sugar thermometer
  • An 8-quart stockpot filled halfway with water
  • Two 12-ounce glass measuring cups
  • Parchment paper

Step 2: Melt Chocolate

  • To get started, pour one cup of unsweetened baking chocolate into each measuring cup. Using a fork, stir until completely dissolved. Add two tablespoons of vegetable oil to each cup, then set aside.
  • Place both pans over medium heat. The temperature of the water should stay fairly steady around 200 degrees Fahrenheit (93 degrees Celsius).
  • When the water reaches 200 degrees Fahrenheit, turn off the burner and add the chocolate mixture from step 1, stirring constantly with the spatula. Remove the top pan from the heat and let sit for 10 minutes. Stir again before pouring into the basin.
  • Once the chocolate is cool, cover the surface of the chocolate with parchment paper. Place another piece of parchment directly underneath the first sheet of paper. Cover the entire area with plastic wrap, and place a cutting board under the plastic. Let rest overnight.

Step 3: Pour Into Basin

  • The next day, remove the plastic covering. Carefully peel away the second layer of parchment paper, being careful to leave the chocolate behind as well.
  • Then carefully pour the chocolate into the basin. Set the basin on its side, and gently tap the sides of the basin with the back of a spoon to level out any air bubbles.
  • Smooth the chocolate by running the spatula along the inside edge of the basin, lifting the chocolate as needed to create a smooth finish. Once finished, refrigerate until ready to serve.

How Much Chocolate Do You Need For A Chocolate Fountain?

For a large-scale chocolate fountain (up to 6 gallons), you’ll probably want at least 3 pounds of dark chocolate, but this will depend on how much you plan to serve and how many people are going to be using it.

If you don’t know what you need yet, start by making smaller batches of chocolate fondues in order to determine exactly how much chocolate you need.

What Is The Best Way To Keep A Chocolate Fountain Warm?

The easiest and most effective method of keeping your hot chocolate fountain cold (or any other type of food) at room temperature is by wrapping it in plastic wrap.

You can also use freezer bags if you want more control over how long it stays chilled before you’re ready to serve.

The only drawback to this technique is that it doesn’t let you easily move the container around as needed.

If you have enough space on your countertop, you may be able to get away with just leaving your chocolate fountain out without worrying about its warmth.

But if not, there are several options to consider.

Chocolate Fountain Recipe3

What Are Some Dipping Ideas For A Chocolate Fountain?

Chocolate fountain recipes can be as simple or complex as you want them to be.

They’re also great for parties and events because they’re easy to set up and maintain.

The key to making a good chocolate fountain is finding an appropriate container that will hold enough liquid to make delicious desserts like fountains, truffles, and even milkshakes all at once.

1. Chocolate Fountain Recipe #1 – A Simple Chocolate Fountain

  • 5 cups of milk (or half-and-half)
  • 4 ounces unsweetened cocoa powder
  • ½ cup sugar
  • ⅛ teaspoon salt
  • 6 egg yolks
  • ¼ cup butter
  • Pinch of vanilla extract
  • In a medium saucepan over low heat, combine the milk, cocoa, and sugar. Bring it to a simmer until the mixture thickens slightly.
  • Remove from heat and whisk in the eggs one by one.
  • Add the salt, then slowly pour in the melted butter while stirring constantly. Return pan to stovetop and continue cooking over medium heat until the custard reaches 160 degrees Fahrenheit on a candy thermometer. Strain through cheesecloth into a metal bowl placed inside another larger bowl filled with ice water. Stir occasionally until cooled completely, about 30 minutes.
  • To serve, fill a large glass serving dish with the cold custard and place it in front of guests. Dip pretzels or other candies into the hot chocolate using long tongs.
  • Or use any other kind of dipped treats you want. You can put anything in this dessert except fruit!

2. Chocolate Fountain Recipe #2 – A Baked Chocolate Fountain

  • 12 ounce package semisweet baking chocolate
  • 10 tablespoons heavy cream
  • 1 tablespoon light corn syrup
  • 1/8th teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup bittersweet chocolate chips
  • Line a 9×13 inch baking sheet with parchment paper. Melt the 12 ounce package of chocolate in the microwave oven on high power in 45 second increments, stirring between each interval. Once fully melted, stir in the remaining ingredients.
  • Pour the chocolate onto prepared baking sheet and spread evenly across the surface. Refrigerate for 1 hour, then chop chocolate chunks into bite size pieces. Place chopped chocolate on top of the chilled chocolate layer. Refrigerate again for 2 hours before slicing into squares or triangles.

How Do You Clean A Chocolate Fountain?

You can clean the inside of a chocolate fountain in two ways.

You can use soap and water to wash it out thoroughly, then rinse it again after each use.

Or, you can buy an all-inclusive kit that includes everything you need to keep your chocolate fountain clean.

Option 1: Cleaning With Soap And Water

This method involves washing the outside parts of the fountain (the bowl and its lid) with soap and hot water before using it.

Afterward, follow these steps:

  • Remove the cap from the top of the vessel.
  • Rinse off any excess dirt or debris on the sides of the bowl by running warm water over them.
  • Use a brush to scrub away any remaining dirt or grime from the bottom of the bowl, as well as the inner walls of the basin where the liquid flows.
  • Wipe down the outer edges of both the bowl and its lid with a damp cloth to remove any residual soap.
  • Replace the cap on the top of the bowl and allow the machine to air dry overnight.

Option 2: Cleaning Your Chocolate Fountain Kit

If you own a complete kit for keeping your chocolate fountain clean, this option will be much simpler than cleaning the fountain yourself.

All you have to do is run the included cleaner through the whole device once a week or every other day to maintain freshness.

The kit usually comes with instructions on how often to clean your fountain.

The directions may vary depending on the brand and type of machine you purchase, but most kits include the following items:

  • A sponge/cloth applicator for wiping down the inside of the container
  • An automatic washer and drier for cleaning the exterior of the bowl and lid
  • A spray bottle full of cleaner solution for cleaning between uses
  • Cleaners designed specifically for removing stains from surfaces of the interior
  • Other miscellaneous cleaners like dishwashing detergent or ammonia

What Are Some Troubleshooting Tips For A Chocolate Fountain?

You will likely encounter one of these problems when setting up and using the chocolate fountain:

  • The bottom doesn’t drain properly.
  • There isn’t enough water in the bowl to fill all the way down to the middle.
  • It stops flowing at the top after filling it from below.
  • Chocolate spills out as soon as you start pouring it into the fountain.

If any of these things happen, don’t worry – they can be fixed easily!

We’ll discuss each problem separately.

1. The Bottom Doesn’t Drain Properly

A chocolate fountain needs to have water running through its entire length before being filled.

If not, there won’t be enough pressure to push the chocolate around the basin and fill it completely.

The easiest way to fix this issue is by adding more water to the container.

You may need to add another inch (or two) if the water level gets close to the bottom.

Another trick to help ensure that the bottom drains well is to put a plastic plate on top of the water line.

That way, even though the water is still going underneath the plate, it cannot spill onto anything else while draining.

2. There Isn’t Enough Water in the Bowl to Fill All the Way Down to the Middle

This happens because you added too much water initially.

Simply remove the excess water and then re-fill the bowl back up to the same level where you started.

3. It Stops Flowing At the Top After Filling It From Below

When filling the fountain, be sure to pour slowly and in short spurts.

Otherwise, the chocolate might overflow, which could also cause other issues.

4. Chocolate Spills Out As Soon as You Start Pouring It Into the Fountain

To prevent chocolate from spilling over, place a piece of parchment paper inside the bowl first.

Then, pour the chocolate slowly until the fountain is full.

Once it is done, lift the parchment paper gently but firmly and let the chocolate drip off the side.

If you want to be fancy, you can use tongs to hold it and move it along the edge of the fountain.

5. When Cleaning Your Chocolate Fountain, Use Glassware Instead of Plastic

Using glass utensils instead of plastic ones helps keep bacteria away and reduces chances of cross contamination.

Also, it prevents melted chocolate from dripping onto whatever surface you plan to eat it on.

How Do You Make A Chocolate Fountain Flow?

The key to making sure that a chocolate fountain flows properly and smoothly is in the ingredients used.

The following list of ingredients will ensure that your fountain works as intended when it’s time to serve guests their melted desserts:

  • Chocolate (dark or white) – 2 pounds
  • Cocoa powder – 1 pound
  • Granulated sugar – 1/3 cup
  • Powdered milk – 1/4 teaspoon
  • Milk powder – 1 tablespoon
  • Cornstarch – 1 tablespoon
  • Salt – 1/8 teaspoon
  • Vanilla extract – 5 drops
  • Food coloring – 6 drops red, 3 drops blue, 4 drops green
  • Water – 1/2 gallon

What Is The Chocolate Fountain Recipe?

This simple and elegant dessert can be prepared in just minutes, making it ideal to set up as a centerpiece at an upcoming birthday dinner, wedding reception, graduation celebration, holiday gathering, corporate meeting, or any other social function where guests will want to enjoy something sweet but not overly rich.

The first step of this recipe is melting chocolate.

Melted chocolate is then poured into a glass bowl that has been placed on top of another larger glass bowl filled with ice cubes.

The melted chocolate begins to chill, forming hardened layers as colder air surrounds it.

As these layers harden they are slowly pulled down by gravity toward the bottom of the chilled bowl.

Eventually, all of the liquid chocolate ends up pooling near the bottom of the bowl, creating a beautiful waterfall effect.

(Note: If using dark chocolate, you may need to add more water than suggested below.)

Once the chocolate has chilled sufficiently, the second glass bowl (or serving dish) is removed from the freezer and the chocolate is carefully ladled out, again allowing the excess to fall back into the bowl until only enough remains to fill the dish.

Once the final layer of chocolate has solidified, the entire fountain should be covered with plastic wrap and stored in the refrigerator for several hours before being served.

When ready to serve, simply remove the plastic wrap and place the fountain directly over hot steamy water and watch as the fountain melts away like a snow cone, leaving behind a perfectly clear swimming pool full of delicious fudge.

To learn how best to use a chocolate fountain, read our guide to making fondue.


  • 1 pound semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 4 cups milk
  • 3/4 cup sugar
  • 5 tablespoons corn syrup
  • 6 egg yolks
  • Prepared vanilla bean paste
Chocolate Fountain Recipe2

Chocolate Fountain

Make your next party or event extra special with a chocolate fountain.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Fountain
Servings: 4
Calories: 457kcal


  • 1 Saucepan
  • 1 Stove
  • 1 Large Glass


  • 5 cup milk
  • 4 ounces unsweetened cocoa powder
  • ½ cup sugar
  • teaspoon salt
  • 6 eggs yolk
  • ¼ cupp butter
  • Pinch of vanilla extract


  • In a medium saucepan over low heat, combine the milk, cocoa, and sugar. Bring it to a simmer until the mixture thickens slightly.
  • Remove from heat and whisk in the eggs one by one.
  • Add the salt, then slowly pour in the melted butter while stirring constantly. Return pan to stovetop and continue cooking over medium heat until the custard reaches 160 degrees Fahrenheit on a candy thermometer. Strain through cheesecloth into a metal bowl placed inside another larger bowl filled with ice water. Stir occasionally until cooled completely, about 30 minutes.
  • To serve, fill a large glass serving dish with the cold custard and place it in front of guests.
    Dip pretzels or other candies into the hot chocolate using long tongs. Or use any other kind of dipped treats you want. You can put anything in this dessert except fruit!





Calories: 457kcal | Carbohydrates: 56g | Fat: 34g | Saturated Fat: 22.3g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 24g | Trans Fat: 17g | Sugar: 90g | Calcium: 345mg | Iron: 0.3mg
Tried this recipe?Let us know how it was!
Follow me