Prep 10 mins
Cook 5 mins
From the Williams-Sonoma book "Fondue" by Bob & Coleen Simmons
- 6 ounces mexican chocolate, coarsely chopped (2 tablets)
- 2 ounces milk chocolate, coarsely chopped
- 1⁄4 cup heavy cream, plus 1-2 tbsp as needed
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
- 1 pinch cayenne pepper
- 2 tablespoons triple sec or 2 tablespoons Grand Marnier
- 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.