I was so close to not posting this recipe because I was actually ashamed (and I still am!) of how simple it is. Even though its name sounds luxurious, it has just two ingredients (and I bet you can already guess what they are!). But it’s still pretty ingenious, if I do say so myself—or, at least, really simple and delicious, so I decided to share it with you.
Perfect for the holidays as well as for the New Year, this fondue recipe will be the hit of any adult party, and your guests will rave about it for months to come. And they’ll be shocked when you tell them it calls for a mere two ingredients!
Plus, this doesn’t need to be an adults-only recipe: at the end of this post you’ll find tips for kid-friendly alcohol-free versions, too.
Tips for preparing the 2-Ingredient Champagne White Chocolate Fondue
Even though this recipe is super-easy, I want to mention a couple of tricks to ensure that you get the most luscious result possible.
First, if you don’t want to buy (or waste!) expensive champagne, you can use any dry sparkling wine—the drier the better, because it contains the smallest amount of carbs.
Second, I think the most important thing to remember when preparing this fondue is not to let the mixture boil: if you do, it might separate. Besides, nobody likes fondue that tastes burned—especially when you have used expensive (and exquisite) ingredients to make it!
If you think your cooking skills are a little shaky, you can use a double boiler or water bath to prepare the fondue and melt the chocolate. Other than that, no special tricks necessary.
And now, here’s how to prepare this super-simple but luxurious fondue.
Get all your ingredients ready.
Simply take the chopped white chocolate and put it into a small, heavy-bottomed saucepan.
Add the champagne (and while you’re at it, why not take a sip as well!).
Heat, mixing constantly, until the chocolate is melted. Remember to use a very low heat. Do not let the mixture boil!
Once the mixture is smooth…
…transfer it to a fondue pot.
Keep warm and enjoy with low-carb delicacies like berries, cake, and cookies! (If you want to make cake as quickly as you can make this fondue, why not use your favorite nut butter to make this Flourless 4-Ingredient Peanut Butter Cake in a Mug. Try this combo whenever surprise guests drop by: they’ll definitely be impressed.)
My White Chocolate Fondue experiments
It all started when I got a beautiful package of low-carb clean eating items from a company called KZ Clean Eating. I’ve used their products many times before, and I’m a huge fan of their chocolate bars, namely the luscious sugar-free white chocolate and the tasty-beyond-belief sugar-free salted caramel milk chocolate, both of which are sweetened with (Finnish!) xylitol.
This package had also their brand new dark chocolate with 75% cocoa content. And I got my favorite crackers— which are my son’s favorite, too! I’ll be sure to add them to his snack box for preschool. Also, there were also no less than four bags (two small and two big) of granola! That granola tastes superb with almond milk, but I already developed an easy recipe using it. (I’ll post that recipe pretty soon, at the beginning of 2018.)
But for now, I wanted to develop a recipe using the chocolate bars. Maybe I’d use the white chocolate first? Last year, I posted this 3-Ingredient White Chocolate Cheesecake Frosting using white chocolate, so white chocolate seems to be my holiday favorite. (That was another recipe that was ultra-simple, but absolutely scrumptious.)
I had several ideas for what to do with the white chocolate. One unsuccessful White Chocolate Cranberry Panna Cotta experiment and several far-too-stiff White Chocolate Lime Panna Cotta experiments later, I was trying to come up with ideas for the holidays and the New Year. Fondue might be something festive yet cozy! We often have cheese fondue, but chocolate fondue could be a perfect sweet option. I was pondering whether to make fondue with white chocolate or dark chocolate — and I ended up experimenting with both.
I actually don’t remember how I arrived at the idea of Champagne White Chocolate Fondue. Maybe because I had already conducted some boozy fondue experiments with dark chocolate? And for cheese fondue you use wine, so it might work with chocolate, too. Besides, there are champagne white chocolate truffles as well, so champagne with white chocolate would be a very luxurious combo and just perfect for Christmas or the New Year’s celebrations.
I didn’t have any clue how the white chocolate would combine with champagne. Would it curdle when I heated and mixed the ingredients? Should I just put both ingredients into the saucepan and heat them up, or should I melt the chocolate on its own first? And didn’t I need something else? White chocolate and champagne just sounds too plain; you definitely need more ingredients for a real fondue recipe, right? And how much chocolate vs. champagne I should use to achieve the right consistency—not too stiff but not too runny?
The only way to answer all these questions was to start experimenting. For my first experiment, I added 1 bar (3.5 oz = 100 g) chopped white chocolate to the saucepan and poured in 1/2 cup (120 ml) champagne.
I started heating the mixture over a low heat, excitedly mixing all the time to see what the result would look like.
The result was runny! Worse, the flavor of the wine overpowered the fondue. Quite disappointing. But there clearly was something promising in this recipe—it was just that the amount of champagne should be reduced. But by how much?
For my next experiment, I decided to be far more thrifty with the champagne. Again, I added 3.5 oz (100 g) chopped white chocolate to the saucepan, but this time I added 2 tablespoons champagne. Now the consistency was just perfect: not too thick but not too runny either! Also, the taste was just right: there was a perfect balance between white chocolate and wine. But the most impressive part was the fact that you really don’t need anything but two ingredients to make a luscious Champagne White Chocolate Fondue-
(I have to confess that I didn’t dare use my precious KZ Clean Eating chocolate for my experiments, which weren’t guaranteed to succeed: I used regular, sugary white chocolate instead. After I perfected the recipe, I switched to the KZ Clean Eating chocolate. The same with my precious champagne: I used a combination of cheap dry Riesling and sparkling water for my experiments, and after I tweaked the recipe to my satisfaction, I made sure that it works with real champagne as well.)
Finally, here is the recipe:
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||15.7 g||83.0 g||25.0 g||1118 kcal|
|Per serving if 4 servings in total:||3.9 g||20.7 g||6.2 g||279 kcal|
|Per serving if 6 servings in total:||2.6 g||13.8 g||4.2 g||186 kcal|
Tips for variation
For an alcohol-free version, you can replace the champagne with heavy cream, but if you do, be sure to use 1/2 cup (120 ml), since otherwise the fondue will be too thick. You can also add 1 tablespoon butter to make it beautifully glossy. Add some flavorings, if you wish: 1-2 drops 100% orange essential oil will make the fondue taste really citrusy and exciting!
You can also replace the champagne with freshly squeezed lime juice. Start with 1-2 tablespoons lime juice and add another one if you prefer a stronger lime flavor. If the fondue is too thick, add some water, a spoonful at a time, until you reach the desired consistency. White chocolate and lime is a fabulous combo, but naturally, you can also use lemon juice or even orange juice. (However, orange juice contains more carbs than lemon juice, which has the least amount of carbs of these three citrus juices.)
My next post will be another fondue recipe, and I promise it’ll be at least this delicious!
This year has been quite crazy. I got out a new book, I’ve been studying nutrition therapy like mad, and I’ve done full-time job related to language technology (speech recognition and synthesis). Luckily, soon it’s Christmas and time to relax and spend time with the family. I hope you will have a Joyful and Very Merry Christmas!