Make Mint Chocolate Fondue with Candied Walnuts: A Party Dip Idea

Written by Deepali Verma | October 6, 2025

Have you ever experienced a situation when people talk about the dessert before the main course even starts? If yes, you could relate it well. Sweets often come at the end, placed quietly after a hearty meal, but occasionally, you crave them before the main course. Something sweet doesn't hold its breath until the meal is over. A chocolate fondue is a dessert that often becomes the subject of conversation, particularly when company is around and conversations are wafting across rooms.

Consider birthdays, housewarming parties, or intimate gatherings with cousins and children playing around. A chocolate mint fondue with candied walnuts is just the thing for such occasions. No plates, no forks, just little bowls of fruits, cookies, and cake cubes, awaiting a dip and sharing. It's engaging, hassle-free, and brings desserts into the mainstream.

It's not only about melted chocolate; it has the taste of mint and the sweet crunch of caramelized walnuts that have been slowly cooked on the stovetop. Dipping strawberries, apples, salty crackers, or marshmallows, it's just that little bit different. Serve it hot in a fondue pot or pour it into a deep bowl, and you're ready to go.

If you’re planning a party or want to try something beyond regular mithai, this recipe deserves a spot.

Ingredients:

For the fondue:

• 200g dark chocolate (chopped or chips)
• 100ml fresh cream (preferably full-fat)
• 1 tbsp unsalted butter
• 1 tsp pure peppermint extract or 1 tbsp crushed mint leaves
• A pinch of salt
• 1 tsp honey or maple syrup (optional, for mild sweetness adjustment)

For the candied walnuts:

• ¾ cup walnut halves
• 2 tbsp brown sugar or jaggery powder
• 1 tbsp water
• A pinch of salt
• ½ tsp ghee or butter

Method:

1. Begin with candied walnuts. In a tiny non-stick pan, take the brown sugar or jaggery, water, and a pinch of salt. Place it on low heat and melt till syrupy. Add walnut halves and mix very gently for 2-3 minutes. Coat them uniformly in the syrup and let the mixture froth. When they appear sticky and shiny, switch off the heat. Add ghee and toss them one final time. Spread them on butter paper or a plate to cool and harden.
2. For the fondue, pour some cream into a saucepan and warm it over a low heat. Add butter and allow it to melt into the cream. Add the chopped chocolate and continue stirring slowly until it has melted into a smooth, pourable consistency. Remove the saucepan from the heat and add the peppermint extract or crushed mint leaves. Stir once more, and if you wish for some added sweetness, add a spoon of honey.
3. Transfer the fondue to a heat-resistant bowl or fondue pot. Top with sprinkled cooled candied walnuts or place them in a side bowl for dipping. Serve with sliced fruit, brownies, cake bites, marshmallows, or biscuits.

7 Tips to Follow

Right choice of Chocolate

Use dark or semi-sweet chocolate with a minimum cocoa content of 55% for a deep and balanced flavor. Don't use too milky chocolate ones, they can be too sugary when combined with candied fruits or nuts. If using compound chocolate, skip the butter, as it's already oil-enriched. Always chop the chocolate into fine pieces before mixing it in with warm cream, this helps it melt without clumping.

Always heat the cream gently

Use a heavy-based pan and have the heat very low. The cream should be warm enough to melt the chocolate slowly. Add fresh mint leaves at this point to gently infuse the cream, and then strain before combining with the chocolate.

Use peppermint extract sparingly

A little too much and your fondue becomes toothpaste. Always begin with less, particularly if you are serving children. If in doubt, add a little, mix, and taste before more is to be added.

Add a pinch of salt

It might seem like an unusual addition, but a bit of salt enhances the contrast between chocolate and mint. Particularly when you're using sweet mix-ins such as honey or presenting the fondue with fruit, the pinch balances everything.

Candied walnuts should be cool

Just-made candied walnuts are soft and sticky. They will become crunchy when they harden after cooling. Never throw them into hot fondue straight away. The sugar coating melts and disturbs their crunchiness when heated. Spread them out on a plate after cooking and let them rest for at least 10 minutes before using.

Keep your dippers ready before preparing fondue

This is a warm dip, best served fresh. Get your fruit slices, biscuits, and cake cubes lined up before you ever begin to melt the chocolate. If you leave it too long after it's made, the fondue will thicken when it cools. Have everything within easy reach so that it can be transported from the kitchen to the table in a matter of minutes.

Keep it warm longer with easy tricks

If you don't have a fondue pot, use a ceramic bowl over a bowl of warm water to warm the dip for longer. Reheat it gently if it hardens up, don't microwave it straight because it could split. If it does stiffen up, mix in a spoon of cream, heat it gently over low heat and it'll loosen once again.