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    Home » Dessert

    Mexican Hot Chocolate Fondue

    Feb 12, 2008 · Modified: Mar 20, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Mexican Hot Chocolate Fondue - Andrea Meyers

    We love dipping foods, whether it's chocolate fondue or chips and salsa, because it's just more fun that way. And what is more fun and romantic than dipping luscious strawberries into thick, rich, hot chocolate? Not many things I can think of!

    This recipe from Gale Gand is reminiscent of Mexican style hot chocolate, flavored with vanilla bean, coffee, and canela, the Ceylon type of cinnamon with a looser bark and citrus overtones. The base is heavy cream and whole milk stirred with bittersweet chocolate, but it's not dark due to the presence of 2-½ cups of dairy.

    I took it very slowly, stirring the mixture while waiting for it to come to a boil, them reduced the heat and simmered for just a few minutes while it thickened. When it was ready, we dipped strawberries, banana slices, and...animal crackers. Yes, we borrowed from the kids' stash! It was a little whimsical and a cute way to remind us that we are indeed, parents. It's also good with homemade marshmallows, and I've posted links to some good marshmallow recipes at the end.

    Chocolate fondue requires low heat so that the chocolate doesn't burn, and it works best in ceramic containers set over a tea light. A basic pot set costs around $20 with the pot, stand, and some forks, though I lucked out last year and found a nice chocolate fondue set for two for just $6 at Ross after Valentine's Day, so be on the look out for bargains.

    The recipe makes enough to serve four people, so cut it in half if you are making this for a romantic dessert for two.

    Mexican Hot Chocolate Fondue - Andrea Meyers
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    Mexican Hot Chocolate Fondue

    Adapted from Chocolate and Vanilla, by Gale Gand.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: Mexican, Switzerland
    Diet: Gluten Free
    Keyword: chocolate, dairy, easy, fondue, gluten free, spring, strawberries, summer
    Servings: 6
    Calories: 494kcal
    Author: Andrea Meyers

    Equipment

    • medium bowl
    • 3-quart heavy pot
    • fondue pot and dipping forks

    Ingredients

    • ⅓ cup granulated sugar
    • 1 tablespoon cornstarch
    • 2 tablespoons ground coffee
    • ½ teaspoon ground canela or cinnamon
    • 1 ¼ cups heavy cream
    • 1 ¼ cups whole milk
    • 1 vanilla bean (cut in half lengthwise)
    • 7 ounces bittersweet chocolate (coarsely chopped)
    • 3 tablespoons unsalted butter

    DIPPERS

    • fresh strawberries
    • banana slices
    • marshmallows
    • pound cake (cut into chunks (or animal crackers if you are feeling whimsical))
    US Customary - Metric

    Preparation

    • In the medium bowl, whisk together the sugar, cornstarch, coffee, and canela.
    • Slowly stir in the cream and milk.
    • 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.
    • As soon as it reaches a boil, turn heat back to medium-low and simmer for about 4 minutes, whisking constantly. Mixture will thicken.
    • Remove from heat and stir in the chopped chocolate and the butter until both are melted and fully incorporated.
    • Pour into the fondue pot and set over a tea light. Serve with dippers.

    Nutrition

    Calories: 494kcal | Carbohydrates: 34g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 90mg | Sodium: 45mg | Potassium: 292mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1003IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Chocolate for Special Occasions

    Chocolate Mousse - Andrea Meyers
    Chocolate Mousse
    Milk Chocolate and Caramel Tart - Andrea Meyers
    Milk Chocolate and Caramel Tart (Daring Bakers)
    Vaina Cocktail (Chile) - Andrea Meyers
    Vaina Cocktail (Chile)

    Marshmallow Recipes

    • Cooking for Engineers - Marshmallows
    • Chocolate and Zucchini - Rose and Chocolate Marshmallows
    • Coconut & Lime - Peppermint Marshmallows
    • Kitchenmage - Berry Marshmallows with Chocolate
    « Chicken with Sun-Dried Tomatoes, Shallots, and Thyme
    Apple Cinnamon Crunch Muffins »

    Reader Interactions

    Comments

    1. Meeta says

      February 13, 2008 at 8:42 am

      I really like the addition of coffee here. Adds an extra kick for sure!

    2. Lisa says

      February 13, 2008 at 11:49 am

      How'd you know I was craving chocolate fondue? I've never added cinnamon to mine, which is weird because I love cinnamon & chocolate together!

      Very romantic as well.. 😉

      xoxo

    3. Andrea says

      February 13, 2008 at 10:20 pm

      Meeta, it does add a little kick, plus that bit of flavor that is very nice!

      Lisa, I love the cinnamon & chocolate combination, too! Enjoy yourself some chocolate fondue for Valentines Day!

    4. Robin says

      February 14, 2008 at 7:20 am

      This sounds soo yummy and not too complicated to make! My husband is allergic to coffee, how do you think it would taste if I left out just the coffee?

    5. Andrea says

      February 14, 2008 at 8:20 am

      Hi Robin! Yes, you can skip the coffee and it will still taste delicious. Really, it's chocolate! 🙂

    6. JEP says

      February 17, 2008 at 7:44 pm

      Oh I would love to make this just for myself--yum!

    7. White On Rice Couple says

      February 17, 2008 at 7:48 pm

      Ooohhh, the addition of coffee ( or a shot of espresso in our case) is a great idea. I tried chocolate one time, but It burned. What a waste of chocolate! I was scared ever since, but with the coffee I'll give it another try.

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