Food Network: Mexican Hot Chocolate Fondue

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Mexican Hot Chocolate Fondue
Recipe courtesy Gale Gand

Ingredients
Fondue:
1/3 cup sugar
1 tablespoon cornstarch
1 1/4 cups heavy cream
1 1/4 cups milk
2 tablespoons fresh-ground coffee
1/2 teaspoon ground Ceylon cinnamon or canela
1 vanilla bean, split
7 ounces bittersweet chocolate, chopped
3 tablespoons unsalted butter

Dippers:
Regular bananas
Small bananas, like Manzano or red
Strawberries, with stem

Marshmallows
Toasted cubes pound cake
Pineapple chunks
Anjou or Bartlett pear slices, unpeeled
Fried wonton wrappers
Bing cherries, with stem

Instructions
Equipment: Fondue pot; fondue forks or wooden or metal skewers

In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the
milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently
bring it to a boil. Cook, whisking, until thickened, about 4 minutes.

Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed
sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed
fondue pot and serve with assorted dippers and fondue forks.