Ingredients
- 1 cup heavy cream (see Cook's note)
- 4 cinnamon sticks
- 8 ounces finely chopped semisweet chocolate
Dippers:
- Cubed pound cake
- Mini-bananas
- Fresh or dried orange slices
- Fresh or dried pears
- Almond cookies
- Coconut strips
- Strawberries
Directions
In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard.
Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers.
Cook's note: This makes a thick fondue, for a thinner sauce, simply add more cream.
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By oldschool
CA
on May 28, 2010
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Love the cinnamon element in here.
Why would anyone put it in the fridge??? If you have left overs, I guess. I'm sure everything would blend once heated again.
Most things that have fat separate once cooled.
By jeremyj_1_8129995
Clearwater, FL
on August 11, 2007
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Don't put it in the fridge!!!!!!
The oils in the chocolate seperate from the chunks of chocolate itself.
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