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.
Recipe courtesy Ching-He Huang, 2011
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!