Printable Area
Mexican Hot Chocolate Fondue
Recipe courtesy Gale Gand
- Total Time:
- 30 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 6 to 8 servings
Ingredients
- FONDUE:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 1/4 cups heavy cream
- 1 1/4 cups milk
- 2 tablespoons fresh-ground coffee
- 1/2 teaspoon ground Ceylon cinnamon or canela
- 1 vanilla bean, split
- 7 ounces bittersweet chocolate, chopped
- 3 tablespoons unsalted butter
- DIPPERS:
- Regular bananas
- Small bananas, like Manzano or red
- Strawberries, with stem
- Marshmallows
- Toasted cubes pound cake
- Pineapple chunks
- Anjou or Bartlett pear slices, unpeeled
- Fried wonton wrappers
- Bing cherries, with stem
Directions
Equipment: Fondue pot; fondue forks or wooden or metal skewers
In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring it to a boil. Cook, whisking, until thickened, about 4 minutes.
Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.