Recipe courtesy of Ching-He Huang
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a double boiler, melt the chocolate over barely simmering water. Stir together the cream and rice wine, and then gradually stir into the melted chocolate to combine. Stir in the Sichuan peppercorns. Transfer the mixture to a fondue pot to keep warm and serve with fresh fruit.

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