Mexican Hot Chocolate Fondue
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Adapted from Chocolate & Vanilla, by Gale Gand.
  • 1/3 cup (58 g) granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons ground coffee
  • 1/2 teaspoon ground canela or cinnamon
  • 1-1/4 cups (300 ml) heavy cream
  • 1-1/4 cups (300 ml) whole milk
  • 1 vanilla bean, cut in half lengthwise
  • 7 ounces (198 g) bittersweet chocolate, coarsely chopped
  • 3 tablespoons (42 g) unsalted butter
  • fresh strawberries
  • banana slices
  • marshmallows
  • pound cake, cut into chunks (or animal crackers if you are feeling whimsical)
  1. In the medium bowl, whisk together the sugar, cornstarch, coffee, and canela.
  2. Slowly stir in the cream and milk.
  3. Pour mixture into the heavy pan and add the cut vanilla bean. Slowly bring to a boil over medium heat. Watch it carefully so that it doesn't boil too fast, otherwise it will scorch.
  4. As soon as it reaches a boil, turn heat back to medium-low and simmer for about 4 minutes, whisking constantly. Mixture will thicken.
  5. Remove from heat and stir in the chopped chocolate and the butter until both are melted and fully incorporated.
  6. Pour into the fondue pot and set over a tea light. Serve with dippers.
More Information

medium bowl
3 quart heavy pot
fondue pot and dipping forks
Recipe by Andrea Meyers at