Mexican Hot Chocolate Fondue
Servings 6
Calories 494kcal
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)
Instructions
- 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