Kahlúa and Cream Chocolate Fondue

Photos by Jaymi Heimbuch

What's great about fondue is how simple, yet, remarkably tasty it is. It's perfect for those instances when you have a surprise house guest (oh yes, I am talking about you Mark!). This fondue would go well with almost any Port but I suggest a white one, or almost any late harvest wine.

  • 3/4 cup heavy whipping cream
  • 2 dark chocolate bars
  • 1 cup Kahlúa
  • Pinch of salt

1. Bring a 1/2 cup of the whipping cream to a very low simmer. Do not let it boil. You just want to keep it warm enough to receive the chocolate and to melt it.

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

3. OK, go on, make a White Russian...you already have two of the ingredients at hand. Just remember you are going to need some of that Kahlúa for later, so don't get all sloppy drunk.

4. I love this part as It looks like a fancy cappuccino coming into focus. As the chocolate softens it begins to swirl and dance with the warmed milk.

5. Add the Kahlúa. There is still some Kahlúa left, right?

6. Slowly mix in the remaining cream to your desired textured. This really depends on what you are going to be dipping in it. For example, bread will work with almost any consistency where as the apple is bit more picky. You need more liquid.

6. Transfer to a fondue pot and enjoy.

Mark--next time--call ahead!

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