By Chef Vincent Tropepe
- 1 1/2 cups heavy creamÂ
- 1/4 cup whole milkÂ
- Eight 4-inch cinnamon sticks, crushedÂ
- 2 teaspoons cardamom podsÂ
- 1 teaspoon whole clovesÂ
- 1 teaspoon black peppercornsÂ
- 1/2 teaspoon ground gingerÂ
- 1/2 teaspoon freshly grated nutmegÂ
- 1/2 pound bittersweet chocolate, coarsely choppedÂ
- Step 1 In a small saucepan, combine the heavy cream with the milk and all of the spices and bring to a boil. Remove from the heat and let steep for 20 minutes.
- Step 2 Strain the cream into a bowl and wipe out the saucepan. Return the cream to the saucepan and bring to a boil. Put the chocolate in the bowl and pour the hot cream over it. Let stand for 3 minutes, then whisk until smooth. Transfer the fondue to a bowl and serve.
