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New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Gianduia Fondue

  • Yield: About 3 1/2 cups fondue, serving 6 to 8


  • 3/4 cup hazelnuts, toasted and skinned
  • 8 ounces Bittersweet chocolate, chopped
  • 8 ounces Milk chocolate, chopped
  • 2 tablespoons unsalted butter
  • 2 cups heavy cream
  • 2 tablespoons Frangelico liqueur
  • Banana slices
  • Thin, crisp cookies such as lace cookies, sables or shortbread
  • Pound cake squares
  • Fresh coconut pieces
  • Orange scented cake or cookies and/or candied orange peel


  • Process hazelnuts in a food processor until finely chopped.
  • In the top of a double boiler over simmering water melt chocolates and butter, stirring until smooth and butter is thoroughly incorporated.
  • In a saucepan heat cream until hot but not boiling. Stir into melted chocolate little by little, stirring until completely incorporated between additions. Stir in hazelnuts and Frangelico.
  • Serve in a fondue pot over a very low flame, with your choice of accompaniments.