You may also like
Categories:Viewed: 37 - Published at: 4 years ago
Ingredients
- 6 ounces mexican chocolate, coarsely chopped (2 tablets)
- 2 ounces milk chocolate, coarsely chopped
- 14 cup heavy cream, plus 1-2 tbsp as needed
- 12 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
- 1 pinch cayenne pepper
- 2 tablespoons triple sec or 2 tablespoons Grand Marnier
Method
- In a small fondue pot over very low heat, or in a double boiler over simmering water, combine the Mexican and milk chocolates and the cream and cook, stirring frequently, until the mixture is creamy and the chocolate has completely melted.
- Add the vanilla, cinnamon, salt, cayenne, and Triple Sec and stir to combine.
- If the mixture is too thick, stir in the 1-2 tablespoons cream as needed to create a good dipping consistency.
- Before serving, make sure the heat source under the fondue pot is set to very low just to keep the chocolate warm.
- Or, if making in a double boiler, transfer the hot chocolate mixture to a flameproof serving dish set on a raised trivet over tea lights.
- Serve right away with fondue forks and the accompaniments for dipping.
