Popular in the 1960s, fondue keeps coming back. Try this updated version with a kick from spicy chipotle pepper. Enjoy leftovers over ice cream.
Oxmoor House MAY 2008
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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