Easy Chocolate Fountain Recipe (With Cream or Oil)

Easy Chocolate Fountain Recipe (With Cream or Oil)

Simple 2-ingredient recipe for chocolate fountain chocolate, using dark, milk, or white chocolate!

4.85 from 33 votes

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Course: Chocolate Learning & Fun

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: -20 servings

Calories: 84kcal

Author: Max

Ingredients

For 24oz. (1.5 Lbs.) Fountain:

20 oz. chocolate
1 ¼ cups heavy cream FOR OIL: ½ cup + 2 Tablespoons oil

For 36oz. (2 Lbs.) Fountain:

30 oz. chocolate
2 cups heavy cream FOR OIL: 1 cup + 2 Tablespoons oil

Instructions

1. Take your machine out and read the quick start guide. Most machines just need you to wipe down the three main parts: the tower, the auger, and the base (which contains the bowl).
2. Before preheating the fountain, you’ll want to heat the chocolate. Measure out 1 ¼ cups heavy cream per 20oz. of chocolate, preferably a high-quality dark like Guittard or Valrhona.
3. Heat the chocolate (see 3 methods below).

Microwave Method

Put chocolate and cream in a silicone or glass bowl, then microwave on high for 1 minute. Remove from microwave and stir gently, then put it back in on high for 20 seconds, stirring well afterwards. Repeat this process 7-8 more times. If the chocolate seems to be heating but not melting, let it sit in the microwave for 30 seconds before taking it out and stirring again, then proceed. This whole process should take about 5 minutes.

Stovetop Method

Heat 2-3 inches of water in a large pot, and once boiling, turn heat to low and place a large glass bowl atop the pot. Make sure it fits well enough that no steam can escape. Add the chocolate and cream to the bowl, and over the next 10-15 minutes, the two will slowly melt; stir the mixture until well-combined, with no more lumps of chocolate.

Instant Pot Method

Pour 2 cups of water into the bottom of the Instant Pot liner, then place a glass bowl on top, large enough to create a seal over the water. Then add your chocolate and cream, and set the Pot to ‘Sauté’ on Normal. Over the next 12-15 minutes, everything will melt; regularly stir the mixture well to ensure no air bubbles and the proper consistency. Turn on ‘Keep Warm’ until you’re ready to add it to the fountain.
4. Once your chocolate is done heating, plug in your chocolate fountain base and turn it on ‘heat’ mode. While you wait the 5 minutes for your machine to heat, assemble the tiered tower and attach the auger to your the base. Then place the tower over the auger, and your fountain is all set.
5. Your fountain is all heated when the bowl is warm to the touch. Slowly pour about half a cup of chocolate over the top, and then pour the rest directly into the base. From there the auger will lift it to top and it will cascade down, and your chocolate fountain is all ready!
For troubleshooting any issues, check out the notes section.

Notes

Using White Chocolate: white chocolate tends to have a much lower fat percentage than other types of chocolate, so for every cup of white chocolate you use (~6oz by weight), you’ll want to add up to 2 extra tablespoons of oil or up to 4 extra tablespoons of cream.

Start with the original recipe, however, and wait until the chocolate is fully melted before judgeing its consistency, as the cocoa butter percentage in white chocolates will vary widely. If you decide you need to add more oil or cream, gently microwave the oil or cream on half power until warm; you don’t want to add anything in at room temp.

Then slowly stir it in one tablespoon at a time, using a high-powered milk frother or other hand-held mixer to make sure it’s full incorporated. Then add more unitl it reaches consistency, judged by drizzling it from a spoon. None of this applies if you choose to use Wilton’s brand meltables, as they’re manufactured for fountain consistency.

Using Less Chocolate: if you have a smaller crowd, you can use as little as ¾ cups heavy cream with 11oz. chocolate in the machine (17oz. of liquid).

If Clumping: if chocolate starts to bead up or clump, check to make sure no liquid has entered the chocolate fountain's reservoir or any pieces of food aren't stuck in the bowl of the base, creating a clog.

Uneven Flow: if the chocolate flows unevenly, make sure that your fountain is on a flat surface and there isn't anything stuck somewhere in the fountain.

Heating: if you don't have a microwave-safe bowl, silicone containers are a good idea because they can be easily refrigerated or frozen afterwards for your next party.

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