Chocolate Fondue from Dip Café
- 2 cups heavy cream
- 1 lb. Valrhona 40% Jivara Chocolate
- 1 tbsp. vanilla extract
- 1 tbsp. brandy or alcohol of your choice
Put approximately 4" of water in saucepan; bring to a slow boil. Place mixing bowl on top; pour in heavy cream and heat. Meanwhile, chop chocolate. When the cream feels hot to the touch, add chocolate; whisk until smooth. Whisk in vanilla and alcohol. Pour into warm fondue pot, keeping flame low as not to burn fondue. Serve with strawberries, bananas, brownies or pineapple.
Recipe courtesy of Chef Tom Bowes, Dip Café.