Sriracha chocolate fondue

Everyone's been gaga over Sriracha for the past couple of years, so I decided to make a Sriracha chocolate fondue. I read somewhere a long time ago that a woman knew she was addicted to everyone's favorite hot sauce when she was tempted to put it on a piece of chocolate. I myself enjoy the spicy kick of Lindt's spicy chocolate bars or a cup of Mexican hot chocolate, so I thought I'd try putting a little rooster sauce in the chocolate fondue next time we had unwitting victims/beloved guests over for wine. 

...And mostly they weren't really enthusiastic about it. I liked it. I thought the flavors meshed together well and I thought it all tasted great with apples, persimmons and fresh pineapples. My friends thought the vinegar and the chocolate were too strange a combination to enjoy. But they didn't stop eating it, either, which is either a testament to the power of chocolate or an indication that it wasn't all that bad. You can try it and decide for yourself. 

Sriracha chocolate fondue from The Tabletop CookOur Sriracha chocolate fondue and a couple of lucky rice cookies

Looking for a chocolate fondue recipe that's sure to please? Check out our easy chocolate fondue, dark chocolate fondue, or mint chocolate fondue, or explore our other dessert fondue recipes for something completely different!

Ultimately, I might not make this again unless someone is hosting a spicy-foods themed dinner party. If I did, I might experiment with using chili powder or even crushed red peppers instead of Sriracha and see how that goes. If you do try some substitutions, I'd love to hear about it!

Sriracha Chocolate Fondue Recipe

Ingredients: 

(enough for a small batch to feed 2-4 nibblers; double this if you have more guests or hungry friends)

  • 1 cup chocolate chips (we used dark chocolate chips because it’s what we had)
  • 1/2 cup heavy cream 
  • 3-4 tablespoons Sriracha (adjust to your taste)

Optional: Use chili powder or crushed red peppers instead of Sriracha; add a little bit and keep adding until you’re satisfied with the level of spiciness.
Optional: Add sugar to taste, or to cut the spiciness of the Sriracha. 

Directions: 

Put the chocolate, cream, and Sriracha sauce in a double boiler pan or in a ceramic bowl. Melt the ingredients together in the double boiler on the stove. OR Put the ceramic bowl in a pan of water on the stove and cook until the water is boiling and the ingredients are melted and mixed together in a smooth chocolate fondue. OR Put the bowl in the microwave for one minute, then remove and stir the ingredients together. Repeat until everything is melted and smooth. Please handle the hot bowl with great care so you don’t burn yourself. Get out your oven mitts!

Serving:

Carefully pour the Sriracha chocolate fondue from the pot or bowl into your ceramic fondue dish. Light the tea candle under it to keep it warm during serving. Serve with an assortment of delicious fondue dippers. I think a spicy chocolate fondue would make for a spicy Valentine's Day, if you know what I mean. (Wink, wink.) 

As with anything spicy, however, a good wine pairing isn't easy. I'd probably use a sweet sparkling red like a Lambrusco as my first option. Sugar makes up for a lot of shortcomings. 

Sriracha chocolate fondue dippers:

  • Strawberries, halved
  • Fresh pineapple chunks (or use pineapple chunks canned in water, not syrup)
  • Banana chunks
  • Marshmallows
  • Ladyfingers (cookies)
  • Biscotti
  • Sweet biscuits or other cookies
  • Crispy bacon slices
  • Original flavor (salt only) potato chips

Want more ideas for chocolate fondue dippers? Check out our big list!

What do you think would make a great dipper for Sriracha chocolate fondue? Let us know in the comments!


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