Dark Chocolate-Chili Fondue Recipe

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Dark Chocolate-Chili Fondue Recipe

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MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 dark chocolate candy bars (3-1/2 ounces each), chopped
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 teaspoon ground ancho chili pepper
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
  • 1 teaspoon vanilla extract
  • Maraschino cherries with stems, sliced bananas, fresh strawberries, dried apricots, dried figs, ladyfingers and/or cubed miniature croissants

Directions

In a small heavy saucepan, melt chocolate with cream, milk, butter, sugar, chili pepper, cinnamon and cayenne. Remove from the heat; stir in vanilla.
Transfer to a small fondue pot and keep warm. Serve with dippers of your choice. Yield: 1-2/3 cups.
Originally published as Dark Chocolate-Chili Fondue in Fresh Home Winter 2011, p95

Nutritional Facts

1/4 cup fondue (calculated without dippers): 413 calories, 28g fat (18g saturated fat), 44mg cholesterol, 47mg sodium, 37g carbohydrate (32g sugars, 5g fiber), 4g protein.

  • 3 dark chocolate candy bars (3-1/2 ounces each), chopped
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 teaspoon ground ancho chili pepper
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
  • 1 teaspoon vanilla extract
  • Maraschino cherries with stems, sliced bananas, fresh strawberries, dried apricots, dried figs, ladyfingers and/or cubed miniature croissants
  1. In a small heavy saucepan, melt chocolate with cream, milk, butter, sugar, chili pepper, cinnamon and cayenne. Remove from the heat; stir in vanilla.
  2. Transfer to a small fondue pot and keep warm. Serve with dippers of your choice. Yield: 1-2/3 cups.
Originally published as Dark Chocolate-Chili Fondue in Fresh Home Winter 2011, p95

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