Prep 15 mins
Cook 5 mins
The smell is wonderful, with cinnamon, clove, cardamom and ginger and this holds up well at room temperature, which makes it good for parties and gifts! This can be served with fruit, gingerbread, or shortbread. This recipe comes from Caroline Yeh, owner of the Temper Chocolates in Boston, Mass.
- 354.88 ml heavy cream
- 59.14 ml whole milk
- 8 (32 inch) cinnamon sticks
- 9.85 ml cardamom pods
- 4.92 ml whole cloves
- 4.92 ml black peppercorns
- 2.46 ml ground ginger
- 2.46 ml freshly grated nutmeg
- 226.79 g bittersweet chocolate, coarsely chopped
- In a small saucepan, combine the heavy cream with the milk and all of the spices and heat till it just starts to boil, then quickly remove from heat and let steep for 20 minutes.
- Strain the cream into a bowl and wipe out the saucepan. Return the cream to saucepan and bring just to a boil(don't let it boil, just heat till bubbles appear). Remove from heat. Place the chocolate in the bowl and pour the hot cream over it. Let stand for about 3 minutes, then whisk until smooth. Transfer the fondue to a bowl and serve. Enjoy!
- To prepare for gifts:.
- For each gift, measure out the spices above into a small glass jar and give with 1/2 pound of chocolate and this recipe. Or prepare the fondue and pour into a smalll glass jar: It will stay fresh in the fridge for up to 4 days. Reheat gently in the microwave before serving.
- Serve with gingerbread, apples or shortbread for dunking. Enjoy!