Tuesday, October 7, 2014


1/2 cup quality unsweetened cocoa powder
3 tbsp freeze-dried instant coffee granules
1/2 tsp ground cinnamon
2/3 cup spring water
2/3 cup sugar
2 tbsp light corn syrup
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
2 tbsp coffee-flavored liqueur
1/4 cup milk, optional

In a small bowl, whisk together the cocoa powder, instant coffee granules and cinnamon.

In a medium saucepan, stir together, water, sugar, and corn syrup; bring to a boil, reduce heat and simmer uncovered until bubbly, slightly thickened and still clear. This will take about 10 minutes.

Remove saucepan from the heat and whisk in the cocoa mixture; return to the heat. Stir in the cream and bring to simmering over medium heat. Simmer, uncovered, for 5 minutes.

Remove pan from the heat. Stir in the chopped chocolate and liqueur. If you desire a thinner mixture, stir in the milk.

Pour mixture into a fondue pot and keep warm over a candle or canned heat burner.

Serve fondue with cubes of pound cake and/or fresh fruit for dipping.

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