Add coffee liqueur and instant coffee granules to your chocolate fondue for an intense mocha flavour. Serve with fresh fruit and cubed pound cake for dipping.

Yield: Makes 2 1/2 cups.



  • 1 cup whipping cream
  • 2 tbsp instant coffee granules
  • 2 tbsp icing sugar
  • 12 squares semi-sweet chocolate, chopped
  • 1/4 cup coffee liqueur
  • Whole strawberries*
  • Cubed pound cake*


  1. Bring cream to a boil in a heavy saucepan over medium heat. Remove from heat and stir in coffee granules and icing sugar until dissolved.
  2. Add chocolate and let stand until softened, about 3 minutes.
  3. Add liqueur and whisk until smooth.
  4. Transfer mixture to a ceramic fondue pot or chafing dish. Keep warm over a tea light candle.
  5. Serve immediately with strawberries and pound cake.
Nutritional analysis per 1/4 cup:


264 calories, 18.5 g fat, 2.1 g protein, 24.5 g carbohydrate, 2 g fibre, 11 mg sodium

*Ingredient not included in nutritional analysis.