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.
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.
5. Slowly mix in the remaining cream for the desired texture.
6. Add the chili powder, cinnamon, nutmeg, salt and rum and mix well.
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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