1 c. heavy cream, no substitutes
1/2 tsp. espresso powder or 1/2 sleeve of Starbucks Via (optional)
12 oz. good quality dark chocolate, broken or chopped into chip-size or smaller pieces
2-3 Tbs. liqueur (see below for suggestions) or 1 tsp. vanilla
Things to dip:
apples, berries, bananas or almost any other fruit (dry well)
dried fruit: apricots, apples, etc.
cubed angel food cake
cubed pound cake
Note: you can prepare fondue on the stove or - if you have an electric fondue pot like I do - right in the fondue pot.
1. Pour heavy cream into a medium saucepan or fondue pot, and bring to a simmer. If using, stir in espresso powder or Via. Remove from heat.
2. Add chocolate and let sit for two minutes. Stir gently until smooth.
3. Stir in liqueur.
4. If prepared on the stove, transfer to fondue pot and serve.
Good to know
Suggested liqueurs include Grand Marnier, rum, Amaretto, Frangelico, Kahlua and Baily's Irish Cream. Do not be limited by these suggestions - if you find an amazing new liqueur, please share!
Many of these flavors (Amaretto, rum, Kahlua and Frangelico) are enhanced by the addition of a 1/2 tsp. of espresso powder. Stir this into the cream before heating.
The easiest chocolate to use is Hershey's Special Dark, which is quite good. Other good and widely available brands include Lindt, Callebaut (sold in bulk in my local supermarket), and Ghiardelli. Although chocolate chips are an acceptable choice, they contain stabilizers that can negatively impact the taste of the chocolate and make them more difficult to incorporate into the fondue.
This fondue also makes an incredible chocolate hot fudge topping, and is quite delicious stirred into a cup of hot coffee as well.