Mexican Dark Chocolate Fondue

© Jaymi HeimbuchPhotos by Jaymi Heimbuch

This recipe was inspired by one of my favorite coffee drinks: the Mexican mocha. It's rich with just a hint of spice. You'd want to pair this with a really fruit-forward wine like a jammy Zinfandel or a really bold Cab. Of course, almost any dessert wine will work but a spicy white Port would be divine. If for some odd reason you are not a dessert person (gasp!) then check out our mole recipe. 3/4 cup heavy whipping cream
4 dark chocolate bars (about two pounds)
½ teaspoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 tablespoons dark rum
Pinch of nutmeg
Pinch of salt

1. Bring about 1/2 cup of the whipping cream to simmering point.

© Jaymi Heimbuch

2. Break chocolate up into many pieces and add most of it to the warmed cream.

3. Sneak a few nibbles in for yourself.

4. Once the chocolate softens, mix the chocolate with the cream.

© Jaymi Heimbuch

5. Slowly mix in the remaining cream for the desired texture.

6. Add the chili powder, cinnamon, nutmeg, salt and rum and mix well.

© Jaymi Heimbuch

7. Transfer to a fondue pot.

8. Enjoy with navel oranges, pretzels, pineapple, and bread.

What would you dip in it?

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