If a sexier recipe exists, we are yet to find it. I mean, come on: Chocolate Fondue. Dip fresh fruit and other dippables into the hot, melted creamy chocolate mixture, and tell us that isn't pure ecstasy.
Serves 4-6 people
1 pound high quality dark chocolate, finely chopped or grated
4 tablespoons Rumplemintz (optional)
2/3 cup heavy cream
In a medium, heavy bottomed sauce pan, heat cream on medium-high heat until very hot. Add the chocolate and let stand until softened about 2-3 minutes. Add liquor and whisk to combine until smooth.
Transfer chocolate fondue to a ceramic fondue or chafing dish. Keep warm over a very low flame. You can even substitute a small votive candle for the fuel source.
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Chocolate is extremely delicate. It must be melted over low heat. I have ruined my fair share of chocolate fondues by putting it over a high heat source. I highly recommend substituting a votive candle in place of your fuel source and using a ceramic dish in place of a metal fondue pot. Additionally, you can use any liquor in place of the Rumplemintz like crčme de menthe or mint chocolate liquor, or you can simply eliminate the liquor.
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