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cappuccino-fondue

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Chocolate, coffee, and cinnamon intertwine in this enticing fondue. Provide assorted sweets-marshmallows, doughnut chunks, or spicy coffeecake cubes—for swirling in the warm sauce.

Yield : Makes 1½ cups, or 4 to 6 servings

Ingredients

  • 6 ounces milk chocolate
  • 4 ounces bittersweet chocolate
  • ¾ cup plus 2 tablespoons half-and-half
  • 2 teaspoons instant espresso powder
  • ¼ teaspoon ground cinnamon

Dippers:

  • Cinnamon coffeecake, cut into 1-inch cubes
  • Fruitcake, sliced thinly
  • Marshmallows
  • Doughnut chunks
  • Gingerbread, cut into 1-inch cubes

Directions

Cut the chocolates into ½-inch pieces. In a fondue pot over low heat, combine the chocolates, half-and-half, espresso powder, and cinnamon. Stir until the chocolate is melted and the mixture is smooth. Keep warm over low heat.

Arrange the dippers on a serving platter and set it next to the fondue pot. Spear the morsels with fondue forks and swirl them in the warm sauce.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information does not include the dippers.

287kcal (14%)
98mg (10%)
0mg (1%)
51mcg RAE (2%)
231mg
44mg
4g
25g
2g
30g
19mg (6%)
39mg (2%)
11g (55%)
18g (28%)
1mg (7%)
 

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