Chocolate fondue is one of the most agreeable of desserts: it demands little of the cook — if you can melt chocolate, you can make it — and pleases just about everyone in return. At its essence a very, very thick hot chocolate, it also lends itself beautifully to experimentation, in terms of both the flavors you can infuse it with and the items you can dip into it.
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This version of chocolate fondue comes from Fany Gerson, the founder of and one of our very favorite pastry chefs. She infuses the chocolate with dried chiles, which impart a pleasingly spicy note that cuts through the fondue’s richness. If you don’t want to use dried chiles, Gerson recommends using chile powder instead — just add a pinch as you mix in the other ingredients. Although “the flavor won’t be as earthy or intense,” she says, “you will be able to control the spice a bit more.” For dipping, she recommends everything from ice cream balls to potato chips — but again, the only limitation here is your imagination.
Spicy Chocolate Fondue Recipe
Serves 6 to 8
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Ingredients:
For the fondue:
1¼ cups heavy cream
1-2 small dried chiles such as chipotle, morita, or arbol (if you want it really spicy)
4 ounces milk chocolate, chopped
8 ounces bittersweet chocolate, chopped
Large pinch salt
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For dipping:
Strawberries
Frozen ice cream balls
Doughnut holes
Potato chips
Cheesecake bites
Pretzels
Marshmallows
Mochi
Instructions:
Step 1: In a small saucepan over low heat, heat the heavy cream until it’s hot to the touch.
Step 2: Meanwhile, toast the chiles in a dry saucepan over medium heat to extract their aroma, a minute or so on both sides. Remove the saucepan from the heat and let the chiles cool for a few minutes, then add the cream. Bring to a simmer, then turn off the heat and cover. Let sit for 10-20 minutes to extract the chiles’ heat and flavor.
Step 3: Once the chiles are done steeping, strain the cream through a fine-meshed sieve into a bowl. If you want a spicier fondue, you can combine the cream and chiles in a blender and then strain the mixture. For a milder fondue, strain out the whole chiles and reheat the cream.
Step 4: Transfer the strained cream to a large saucepan and heat until it comes to a simmer. Remove from the heat and add the chocolates and salt. Whisk until melted, then transfer the mixture to a fondue pot to serve warm.
Fany Gerson is the James Beard Award-nominated chef and founder of La Newyorkina, Fan-Fan Doughnuts, and Mijo Mexican Kitchen.
is a Los Angeles- and Atlanta-based commercial photographer and director specializing in food and product.
is a Los Angeles-based food stylist and recipe developer.
Recipe tested by Ivy Manning