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Fun with Fondue is our monthly newsletter filled with fondue tips and ideas.
This Mexican chocolate fondue is a great romantic dessert and, as with all Mexican food, it's tasty!
Whenever I go to Mexico to escape the cold Canadian winters, I always visit local grocery stores to pick up two things: pure vanilla extract
and Abuelita chocolate.
While this type of chocolate is meant to be dissolved in milk (or water) to make hot chocolate, these pucks of bitter chocolate already include sugar and some cinnamon and are therefore great ingredients for chocolate fondue!
But you don't have to travel to Mexico to purchase Mexican chocolate! You can buy Abuelita Mexican chocolate online here.
P.S. This recipe would be the perfect ending to a Mexican fondue night if you start with this Mexican fiesta cheese fondue.
* Keep extra cream/liqueur and cocoa powder nearby to adjust the consistency of your fondue if needed.
1. Pour the cream and butter in a saucepan over high heat and stir until the mixture comes to a light boil.
2. Reduce the heat to low.
3. Gradually incorporate Abuelita chunks until fully melted and whisk to blend.
4. Add cocoa powder, Kahlua, vanilla and cinnamon.
5. Transfer to your fondue pot. If your mixture is too thick, add more cream or liqueur (to taste). If the mixture is too runny, add more cocoa powder.
6. Light the unscented candle.
7. Put a piece of fruit or marshmallow onto a fondue fork and dip it into the pot. Enjoy!
I recommend fresh fruit slices like these:
You can also dip other dessert items like marshmallows, pretzels, pieces of cake, etc.
Almost everything tastes good when it's covered in chocolate!
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