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Cappuccino Fondue

Updated February 23, 2016
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Cookbook

Fondue

Published by Chronicle

This image courtesy of Joseph DeLeo

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.

CostModerate

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursedessert

Dietary Considerationegg-free, peanut free, tree nut free

Mealdinner

Taste and Texturechocolatey, creamy, rich

Type of Dishchocolate dessert

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

Instructions

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.

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