Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Chocolate Fondue


  • One-half cup warm water
  • One-fourth cup unsweetened Dutch-processed cocoa powder
  • One-third cup sugar
  • One-half teaspoon vanilla extract
  • 1 tablespoons arrowroot mixed with 2 tablespoons brandy (or fruit flavored brandy)


  • Combine the water, cocoa, sugar and vanilla together in a small saucepan and stir over low heat until the sugar dissolves and the mixture is smooth. Add the arrowroot mixture and stir until thickened. Remove from the heat and pour into a fondue pot or place in individual serving bowls.