Mexican Chocolate Fondue With Orange Essence

1. 1

   In a small fondue pot over very low heat, or in a double boiler over simmering water, combine the Mexican and milk chocolates and the cream and cook, stirring frequently, until the mixture is creamy and the chocolate has completely melted.

2. 2

   Add the vanilla, cinnamon, salt, cayenne, and Triple Sec and stir to combine.

3. 3

   If the mixture is too thick, stir in the 1-2 tablespoons cream as needed to create a good dipping consistency.

4. 4

   Before serving, make sure the heat source under the fondue pot is set to very low just to keep the chocolate warm.

5. 5

   Or, if making in a double boiler, transfer the hot chocolate mixture to a flameproof serving dish set on a raised trivet over tea lights.

6. 6

   Serve right away with fondue forks and the accompaniments for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.