This Recipe for a chocolate fountain with cream was created to celebrate a friend’s engagement party. We had to fix a few issues before it worked smoothly. I found it difficult to find chocolate fountain recipes that used cream when I first started searching.
I experimented until I found the correct ratio to achieve the desired thickness. This post contains our final Recipe for chocolate fountains, as well as our tips on how to set one up and the best Chocolate for a rush.
We even double-checked our ratios on my birthday. Hopefully, your Chocolate will flow as smoothly as mine. You don’t have to use Belgian Chocolate to make the best chocolate fountain or fondue.
You must note that adding cream to a recipe for a Chocolate Fountain turns it into a fondue chocolate fountain. So get ready for an indulgent treat! Use the table of contents to jump between sections.
Chocolate fountains should be installed before any other equipment
Choose a location. Consider the weather conditions, such as wind, rain, and sun, when deciding where to place your chocolate fountain and what to dip. Avoid using the chocolate fountain on windy days. Instead, set up an indoor bar for special events during the fall and winter.
Level your Fountain Make sure that you place the Fountain where it will be level to 100%! The more level the Fountain is, the more stable the machine will be. You can use paper to level out an unstable surface as we did. However, check your device from all angles before adding Chocolate.
I recommend that you read the manual. Your instructions might be different than mine. I have a Nostalgia 24-oz. 3-Tier. This is how I set up a Chocolate Fountain for an outdoor event in August.
How to install a chocolate fountain – step-by-step instructions
Step 1 Remove your machine from the box, and read through the instructions or the Quick Start Guide with all devices. The majority will instruct you to remove the chocolate fountain, wipe down all three major parts, including the tower, drill, and base (which includes the bowl), and then reassemble it.
Step 2 Heat the Chocolate before you pre-heat your machine (3-5 minutes for Nostalgia). Pour 1 1/4 cups of heavy cream for every 20oz. You can use any chocolate you like, but dark Chocolate of high quality is best.
If serving a smaller group, you may use only 3/4 cup heavy cream and 11oz. Chocolate. Most chocolate chips come in 11.5oz. This makes it simple to half the Recipe.
2a MICROWAVE METHODO (easy). To warm Chocolate for a fountain, place all the Chocolate and cream in a glass or silicone bowl. Heat on high for one minute, stir, and then put it back in the microwave for four 20-second bursts, starting each time.
After the fourth round, remove the Chocolate from the microwave and stir it again. Heat in bursts of 20 seconds for another 2 minutes or until the Chocolate is melted. The Chocolate melted in about 4 minutes of heating in total.
STOVETOP (MEDIUM) To melt Chocolate using the double-boiler stovetop method, you will need a large pot with a glass bowl that can fit on top. Once boiling, turn the heat down and place the glass bowl on the bank.
Pour the cream and Chocolate into your bowl and stir for 10-15 minutes until the mixture and desired viscosity are well combined. When there are no clumps left, the Chocolate is ready for use. Be careful not to get water in your bowl as it may separate the mixture.
Use an Instant Pot to make chocolate fountain chocolate. You’re turning it into a dual boiler. Pour 2 cups of hot water into the bottom of your liner. Place a large glass bowl on top to seal the Chocolate and prevent steam from escaping.
Set the Instant Pot on Normal and add your cream and Chocolate. The cream will heat, and the Chocolate will slowly lose shape over the next 12-15 minutes. Stir it thoroughly to make sure there are no air bubbles. If it needs more cream before removing the Chocolate, do so.
Keep the machine warm until you are ready to add Chocolate. Don’t keep the Chocolate heated if you have already heated it. If it goes above 110degF/43degC, it can warp your machine.
It’s done once it is 100% smooth. Air bubbles are okay.
Step 3 After your Chocolate has finished heating, return to the base of your chocolate fountain, plug it in, and switch it on “heat” mode. Set a timer for 5 minutes to ensure the heating element is ready. Then, assemble your tower.
Place the tower on top of the heating base. Attach the drill and stack all three parts. Now is the time to collect your dippable in bowls.
Step 4 After the timer has gone off, your bowl will be warm, and your chocolate fountain should already be assembled. Pour your melted cocoa over the top of the machine, drizzling it a bit over the whole thing before pouring in the rest. The drill will then lift the Chocolate to the top layer and cascade. Now your chocolate fountain is ready for use!
Check out the notes for troubleshooting common problems. Start by dipping pretzels, chips, and marshmallows.
How to Clean a Chocolate Fountain
After using your chocolate fountain, you must clean it immediately. You can save any chocolate that is left over for future recipes. Turn off the chocolate fountain and use a spatula to scrape the tower.
Remove the auger tower and scrape as much Chocolate into the bowl as possible. Place both pieces onto a plate and scrape the remaining Chocolate into an airtight container. This Chocolate can safely be refrigerated or frozen for up to 1 year.
Wash the tower and auger with warm soapy water. Then, take apart the building and wash each piece. Do not submerge the base and bowl in water. Gently wipe it with a damp, soapy cloth.