Chocolate-Chipotle Fondue

Popular in the 1960s, fondue keeps coming back. Try this updated version with a kick from spicy chipotle pepper. Enjoy leftovers over ice cream.

Yield: 3 1/4 cups
Recipe from Oxmoor House

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Ingredients

  • 4 (4-oz.) sweet dark chocolate baking bars, chopped (we tested with Ghirardelli)
  • 1 1/2 cups whipping cream
  • 1/2 cup canned dulce de leche (we tested with La Lechera)
  • 1 teaspoon ground chipotle chile powder
  • 1/3 cup coffee liqueur (we tested with Kahlúa)
  • Dippers: Candied fruit (we tested with mango slices, papaya strips, and pineapple chunks); banana slices; pound cake cubes; marshmallows

Preparation

  1. Combine first 3 ingredients in a medium saucepan; cook, stirring constantly, over medium-low heat until chocolate melts and mixture is smooth. Stir in chile powder and coffee liqueur. Pour mixture into a fondue pot; place over fondue burner. Serve with candied fruit, banana slices, cake cubes, and marshmallows as dippers.
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