How to Install a Chocolate Fountain (Recipe With Cream or Oil)

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I created this chocolate fountain dish with cream to help celebrate a friend’s engagement celebration, and we had to work out a few kinks before everything was running smoothly. When I originally started looking, I couldn’t find any chocolate fountain recipes that included cream, so I ended up simply experimenting until I got the appropriate ratio for the required thickness. This article contains our final chocolate fountain recipe as well as our hard-won suggestions for setting up a chocolate fountain.

We even double-checked my ratios on my birthday this year, so maybe your chocolate includes enough cocoa butter to flow as easily as ours. You don’t have to purchase Belgian chocolate to make the greatest chocolate fondue or fountain. It’s worth noting that putting cream in a chocolate fountain recipe transforms it into a chocolate fondue fountain, so be prepared for a delicious feast!

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Prior to installing a chocolate fountain

winter. Choose a location. While deciding where to set up and what goods to offer for dipping, keep the wind, rain, and sun in mind. A windy day may fully topple over the fountain, so avoid utilizing one on windy days and set up an inside chocolate fountain bar during special events in the autumn.

Adjust the Fountain. Make sure your fountain can be completely level! I can’t stress this enough: the more level it is, the more stable it is. You may smooth out a wobbling surface with a paper towel, like we did, but be sure to inspect your machine from every aspect before beginning to add chocolate.

Read the Instructions. I usually suggest reading your handbook for the best results, since your instructions may vary from mine. Here is how I put up a Nostalgia 3-Tier 24oz. Chocolate Fountain for an outdoor event in August.

Step-by-step instructions for constructing a chocolate fountain

Step 1: Take your machine out of the box and read the instruction manual, or at the very least the quick start guide that comes with all machines. Most people will urge you to remove the chocolate fountain and clean the three major components: the tower, the auger, and the base (which contains the bowl).

4 cups heavy cream with 11oz. chocolate. Since most chocolate chips come in 11.5oz. bags, halving the recipe is simple. 4 cups heavy cream per 20 oz. chocolate, ideally Guittard or Valrhona dark chocolate, although milk chocolate might also be used (see notes to use white chocolate). If you have a small gathering, you may skip Step 2 entirely. Heat the cocoa before preheating your machine as indicated (only 3-5 minutes for the Nostalgia). Count out 1 1

2a) METHOD OF MICROWAVE (easy). To make a chocolate fountain in the microwave, first combine all of the chocolate and cream in a silicone or glass dish. Cook for 1 minute on high, then stir and return for 4 20-second bursts, stirring between each. Let the chocolate to remain in the microwave for 30 seconds after the fourth bout before pulling it out and stirring again. Heat for another 2 minutes, in 20-second bursts, until everything is melted evenly. It took us around 4 minutes total to cook all of the chocolate in the microwave.

STOVETOP METHOD 2b (medium). A big saucepan and a large glass bowl that sits atop the pot are required for the stovetop double-boiler technique of melting chocolate. Boil 2-3 inches of water in the pot on high, then reduce to low heat and set the bowl on the pot, ensuring that it fits snugly enough that no steam escapes. Add the chocolate and cream to the mixing bowl and whisk for 10-15 minutes, or until fully blended and the desired viscosity is reached. After there are no more clumps, your chocolate is ready to use; nevertheless, avoid getting any water inside as this may separate the mixture.

2c) METHOD OF INSTANT POT (easy). Using an Instant Pot for chocolate fountain chocolate is essentially converting it into a double boiler. Pour 2 cups of water into the bottom of the liner, then lay a glass bowl on top, big enough to form a seal over the chocolate and prevent steam from escaping. Then add your chocolate and cream to the Instant Pot and put it to Saut on Normal. During the following 12-15 minutes, the cream will heat and the chocolate will gradually lose its form. After everything has melted, thoroughly whisk it to guarantee no air bubbles and the right consistency; if extra cream is required, add it before removing the chocolate. Keep the chocolate warm until you’re ready to add it to the fountain.

It might distort the machine at 43 degrees Celsius. If your chocolate seems smooth but still has a few little clumps here and there, let it aside for 30 seconds at room temperature before thoroughly beating it until glossy; it is not done until it is completely smooth (air bubbles are fine). After all of the chocolate has been cooked, do not allow it to continue heating since it will burn if it reaches 110F.

Step 3: After your chocolate has finished heating, return to your chocolate fountain base, plug it in, and switch to heat mode. Set a timer for 5 minutes before the heating element in your machine is ready, and then use this time to build the tower. Stack all three tower sections, connect the auger, and then position the tower on top of the heating base. Now is the moment to sort your dippables into bowls.

Step 4: After the timer goes off, your bowl should be warm to the touch and your chocolate fountain should be ready. Pour the melted chocolate over the top, dripping a bit over the whole machine before pouring the remainder immediately into the bowl. The auger will then elevate it to the topmost layer and begin cascading down. Your chocolate fountain is now complete!

Check out the notes section for resolving any typical difficulties. We suggest dipping fruits, marshmallows, chips, and pretzels first.

Cleaning a Chocolate Fountain

You must clean your chocolate fountain immediately after using it, reserving any leftover chocolate for future recipes (as long as there aren’t too many crumbs in it!). To clean a chocolate fountain, switch it off and scrape down the tower using a silicone spatula. Remove the auger and the tower, and scrape as much chocolate into the bowl as you can.

Place both pieces on a platter and pour any excess chocolate from the dish into an airtight container. This chocolate may be stored in the refrigerator for up to two weeks or frozen for up to a year. Wash any chocolate from the auger and tower gently with warm water, then disassemble the tower and wash each component with soap and water.

Wash the base and bowl piece gently with a soapy moist towel, but DO NOT immerse it in water. The whole procedure should take around 10 minutes, after which everything may be cleaned off and readily stored for the next time.

Notes and suggestions for recipes

Apply the Spoon Test. Pour the chocolate out of a normal spoon to test whether it’s thin enough for your fountain, and if it’s too thick, add extra cream (or coconut oil) one spoonful at a time. This must be done while the chocolate is still warm, since adding cold cream will cause part of the chocolate to solidify.

Fondue Knives. If you don’t have toothpicks or fondue forks, dinner forks, kabob skewers, or extremely thin chopsticks would do.

Extract of vanilla. Some of the chocolate fountain recipe suggestions I read suggested adding vanilla extract, but if your chocolate is of high quality, you won’t need anything else.

In the Event of Clumping. If your chocolate begins to bead up or clump in the chocolate fountain, ensure sure no liquid has entered the fountain’s reservoir or that no food particles have been lodged in the bowl of the base, causing a blockage.

To deal with uneven flow. If the chocolate flows unevenly, make sure your fountain is on a level surface and that nothing is trapped anywhere in the fountain. If it persists, you may not have enough chocolate to ensure an equal flow.

13 Delicious Items to Dip in a Chocolate Fountain

Here are some of our suggestions for things to dip in a chocolate fountain, in no particular sequence.

  1. dried mango
  2. fresh strawberries
  3. chunks of fresh coconut
  4. cherries on the stem
  5. apple slices
  6. gummy bears (without sugar!)
  7. fresh churros
  8. oreos
  9. nutter butters
  10. marshmallows
  11. bacon
  12. macadamia nuts
  13. spiced pecans

Pro Tip: If visitors do not have their own fondue forks, have a small trashcan handy for toothpicks.

Chocolate Fountain Frequently Asked Questions

What kind of chocolate do you use for a chocolate fountain?

Any sort that can be sliced into little bits or is already in small chunks, such as chocolate chips, but keep in mind that you’ll need oil or cream to thin it down before putting to your machine.

Where to buy chocolate for chocolate fountain?

I don’t suggest using the meltables since they include sugar and oil rather than genuine chocolate, but any simple chocolate from the supermarket store will suffice. Just ensure that you apply enough cream or oil.

Can I add other flavors to a chocolate fountain?

To a chocolate fountain, add 4 cup of whiskey or any other beverage. The trick is to keep everything well-blended and heated enough to flow continuously. You may add up to one.

What to do with leftover chocolate from a chocolate fountain?

Use this chocolate between cake layers, in cookie sandwiches, or over pancakes for a special treat if you added cream. Use this chocolate on brownies or to create chocolate-covered strawberries if you used oil.

Recipe Card for a Chocolate Fountain at Home

As usual, if you like the dish, please leave a rating or comment!

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Yield: 16-20 servings

Recipe for a Chocolate Fountain (With Cream or Oil)

Use dark, milk, or white chocolate in this easy 2-ingredient recipe for chocolate fountain chocolate!

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes


For a 24oz. (1.5 pound) fountain:

  • 20oz. chocolate
  • 1 1/4 cups heavy cream (alt: 1/2 cup + 2 Tablespoons oil)

Fountain: 36oz. (2 lbs.)

  • 30oz. chocolate
  • 2 cups heavy cream (alt: 1 cup + 2 Tablespoons oil)


1. Pull out your machine and read the quick start instructions. Most machines just need you to clean the three primary components: the tower, the auger, and the base (which contains the bowl).

4 cups heavy cream per 20 oz. chocolate, particularly a high-quality dark chocolate such as Guittard or Valrhona. 2. Before to preheating the fountain, heat the chocolate. Count out 1 1

3. Warm up the chocolate (see 3 methods below).

Microwave Technique

Microwave the chocolate and cream in a silicone or glass dish for 1 minute on high. Remove from microwave and whisk lightly, then return to microwave for 20 seconds on high, stirring thoroughly thereafter. Repeat this technique 7-8 times more. If the chocolate seems to be heating but not melting, microwave it for 30 seconds before pulling it out and stirring again. This whole procedure should take no more than 5 minutes.

The Stovetop Method

In a big saucepan, heat 2-3 inches of water, then reduce to a low heat and lay a large glass bowl above the pot. Check that it fits snugly enough that no steam may escape. Add the chocolate and cream to the bowl, and the two will gently melt over the next 10-15 minutes; whisk the mixture until well-combined, with no more chocolate lumps.

Procedure Using an Instant Pot

Fill the bottom of the Instant Pot liner with 2 cups of water, then set a glass dish big enough to make a seal over the water on top. Next add your chocolate and cream and set the Pot to Normal Saut. Everything will melt over the following 12-15 minutes; frequently whisk the mixture to guarantee no air bubbles and the right consistency. Keep it warm until you’re ready to put it in the fountain.

4. After the chocolate has finished heating, plug in your chocolate fountain base and activate the heat mode. When your machine is heating up for 5 minutes, construct the tiered tower and connect the auger to the base. The tower is then placed over the auger, and your fountain is complete.

5. When the basin is warm to the touch, your fountain is fully heated. Pour approximately half a cup of chocolate over the top, then the remainder immediately into the foundation. The auger will then bring it to the top, where it will cascade down, and your chocolate fountain will be ready!

Check visit the notes area for help debugging any difficulties.


In the machine, combine 4 cups heavy cream and 11 ounces chocolate (17oz. of liquid). Using less chocolate: If you have a small gathering, you may use as little as 3 ounces of chocolate.

If chocolate begins to bead up or clump, examine sure no liquid has entered the chocolate fountain’s reservoir or that no food particles have been lodged in the base’s bowl, causing a blockage.

Uneven flow: If the chocolate flows unevenly, make sure your fountain is on a level surface and that there isn’t anything trapped in the fountain.

If you don’t have a microwave-safe bowl, silicone containers are an excellent alternative since they can be easily chilled or frozen for your next gathering.

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