INGREDIENTS

1-1/2 Cups chocolate chips (your favorite: semi-sweet, dark, milk, or white, or a combination.)
1/2 Cup heavy cream
1 tsp Vanilla Extract
1/2 tsp Coffee Extract

Optional Ingredients:
1 Tbsp Grand Marnier
1 Tbsp rum
1 Tbsp peppermint schnapps
1 Tbsp Irish cream (aka Bailey’s)
1 tsp Peppermint Extract (this would also be good with Orange Extract)

STEPS

This recipe is designed for use in one of the smallest slow cookers (the Crock Pot version is called the Little Dipper). If you prefer to use your larger slow cooker, put ingredients in a small heatproof dish inside the bigger cooker (no water bath needed; it heats up slowly). Or, the more practical and delicious option, just increase the recipe proportions to 4- or 5 times the original.

Or use a fondue pot. Whatever you do, just make this fondue.

Pour the chocolate chips in the slow cooker. Add the 1/2 Cup of heavy cream, vanilla and coffee extracts. Cover the slow cooker and warm on the lowest setting for about an hour. Stir occasionally to combine the ingredients as the chocolate melts.

Once the mixture is fully warmed, melted, and combined, serve immediately with chunks of apples, strawberries, and sliced bananas, cubes of pound or angel food cake, or (my favorite) marshmallows.

Cuisines: ,

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