Mexican Hot Chocolate Fondue

Mexican Hot Chocolate Fondue

Serves 6

Ingredients

A note about gluten: When served with gluten-free dippers, this recipe is gluten free.

⅓ cup sugar
1 tbsp. cornstarch
1 ¼ cups heavy cream
1 ¼ cups milk
2 tbsp. fresh ground coffee
½ tsp. ground cinnamon
2 tsp. Kowalski's Organic Madagascar Vanilla Paste
7 oz. extra-dark chocolate chips, such as Guittard brand
3 tbsp. Kowalski's Unsalted Butter
- dippers, your choice: cinnamon twists (from the Donut Case), toasted marshmallows, pound cake cubes, and fresh and dried fruits (such as strawberries, bananas, mango and pineapple)
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Directions
  1. In a medium saucepan, whisk together sugar and cornstarch.
  2. Whisk in cream, milk, coffee, cinnamon and vanilla; bring to a boil over medium-high heat, whisking constantly, until thickened (about 4 min.).
  3. Remove pan from heat; whisk in chocolate and butter until melted.
  4. Pour into a warm serving dish; serve hot with your choice of dippers.