Spiced Chocolate Fondue
- ACTIVE: 10 MIN
- TOTAL TIME: 30 MIN
- SERVINGS: makes one gift, or 4 to 6 servings
Caroline Yeh, owner of the eight-month-old Temper Chocolates in Boston, sells extraordinary candies from small European and American producers. She's also an excellent home cook and baker with a passion for chocolate. Fragrant with cinnamon, clove, cardamom and ginger, her fondue holds up remarkably well at room temperature, which makes it good for partiesespecially when it's served with gingerbread, apples or shortbread for dunking.
- 1 1/2 cups heavy cream
- 1/4 cup whole milk
- Eight 4-inch cinnamon sticks, crushed
- 2 teaspoons cardamom pods
- 1 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 pound bittersweet chocolate, coarsely chopped
- In a small saucepan, combine the heavy cream with the milk and all of the spices and bring to a boil. Remove from the heat and let steep for 20 minutes.
- Strain the cream into a bowl and wipe out the saucepan. Return the cream to the saucepan and bring to a boil. Put the chocolate in the bowl and pour the hot cream over it. Let stand for 3 minutes, then whisk until smooth. Transfer the fondue to a bowl and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.