Chocolate Fondue

by Caprial and John Pence
from Caprial and John’s Kitchen
(Ten Speed Press, 2003)
Serves 6

Cheese fondue may have an unsteady and spotty reputation — just think of how many times it has gone in and out of fashion — but the chocolate version has remained a steadfast classic. Here the chocolate flavor is enhanced with extracts and liqueurs making for a silken, simple dessert.—Caprial and John Pence

convert Ingredients
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/3 cup hazelnut liqueur
2 tablespoons unsalted butter
5 ounces bittersweet chocolate, coarsely chopped
5 ounces hazelnut chocolate, coarsely chopped
1 pint fresh strawberries, hulled, as accompaniment
6 slices pound cake, cut into large dice, as accompaniment
2 bananas, peeled and cut into large dice, as accompaniment

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Method
1. Combine the cream, vanilla extract, liqueur, and butter in a heavy saucepan over medium heat and bring just to a boil.

2. Place both chocolates in a food processor and process until finely chopped. With the motor running, slowly pour the hot cream mixture through the feed tube and process until smooth.

3. Transfer the mixture to a fondue pot set over low heat, or keep warm until you are ready to serve.

4. Serve warm with skewered strawberries, pound cake, and bananas.

Recipe © 2003 Caprial and John Pence. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.