Mexican Hot Chocolate Fondue

Serves 6-8
  • 1/3 cup sugar
  • 1 tbsp. cornstarch
  • 1 1/4 cups heavy cream
  • 1 1/4 cups milk
  • 2 tbsp. fresh ground coffee
  • 1/2 tsp. fresh ground cinnamon
  • 1 vanilla bean, split
  • 7 oz. 65% Valrhona Manjari Chocolate, chopped
  • 3 tbsp. unsalted butter

In medium bowl, whisk together sugar and cornstarch to blend; slowly whisk in cream, milk, coffee, cinnamon and vanilla. Pour mixture into a stainless steel saucepan; gently bring to a boil. Cook, whisking until thickened (about 4 min.). Remove pan from heat; whisk in chocolate and butter until melted. Using a fine mesh strainer over a large bowl, strain chocolate mixture and discard solids. Pour into warm fondue pot; serve with marshmallows, strawberries, shortbread cookies or pound cake.

Recipe courtesy of Gale Gand.