Thursday, October 20, 2011


4 (4-oz) sweet dark chocolate baking bars, chopped
1 1/2 cups heavy cream
1/2 cup canned dulce de leche
1 tsp ground chipotle pepper powder
1/3 cup Kahlua (coffee liqueur)
For dipping: candied fruit, fresh fruit, marshmallows, angel food cake squares, pound cake cubes, etc
In a medium saucepan combine the baking chocolate, heavy cream, and dulce de leche; cook, stirring constantly, over medium-low heat until the chocolate melts and the mixture is smooth. Stir in the chipotle powder and Kahlua. Pour the mixture into a fondue pot and place over the fondue burner. Serve with the dippers.
Yield: 3 1/4 cups

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