Spicy Chocolate Fondue

Spicy Chocolate Fondue by Chef Vincent Tropepe

By Chef Vincent Tropepe

  • 1 1/2 cups heavy cream 
  • 1/4 cup whole milk 
  • Eight 4-inch cinnamon sticks, crushed 
  • 2 teaspoons cardamom pods 
  • 1 teaspoon whole cloves 
  • 1 teaspoon black peppercorns 
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon freshly grated nutmeg 
  • 1/2 pound bittersweet chocolate, coarsely chopped 
  • 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.

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