Mexican Hot Chocolate Fondue
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- 1 cup heavy cream
- 1 cup milk
- 3 cinnamon sticks
- 1 lb. semisweet chocolate, chopped
- 1 tsp. instant espresso powder
- 1 tsp. ground chipotle chile
- 1/2 tsp. vanilla extract
1In medium pan, mix the cream, milk, and cinnamon sticks. Cook over medium low heat, watching carefully, til small bubbles appear around the edges of the pan. Reduce heat to low and cook for 5 minutes more. Remove and discard cinnamon sticks.
2Gradually add chocolate to cinnamon infused cream mixture and cook, stirring til melted and smooth. Stir in espresso powder, chipotle powder, and vanilla.
Continue cooking and stirring over low heat for 1 minutes longer.
3Transfer to ceramic fondue pot and set over low flame. Regulate heat if possible to keep fondue warm, not hot. If it begins to boil, turn off the heat.
Serves 8 to 10 or makes 3 cups