Dark Chocolate Fondue with Orange Zest and Chipotle
Yield: About 2 cups
This silky-smooth blend is fabulous for dipping all your favorite fondue items; it works equally well as a decadent ganache-style sauce for drizzling or as a base for cozy hot chocolate. Poured into pretty jars and tied up with ribbon, it makes a perfect last-minute gift. On the show we used Theo chocolate, which is our local darling, and made with extraordinary care. The flavor truly reflects that.
Ingredients
Preparation
NotesIngredients
- 1 1/3 cups heavy cream Add to list
- 2 tablespoons unsalted butter Add to list
- 8 ounces excellent dark chocolate (71% or higher), finely chopped Add to list
- 2 tablespoons maple syrup Add to list
- 2 teaspoons orange zest Add to list
- 1/4 teaspoon ground cinnamon Add to list
- 1/8 teaspoon chipotle powder, or to taste Add to list
Preparation
In a heavy saucepan, combine the cream and the butter. Bring to a boil. Immediately remove from the heat and add the chocolate. Swirl the pan to ensure that all of the chocolate is submerged in the cream. Set the pan aside and allow to rest for 7 to 8 minutes. This will melt the chocolate.
Stir the mixture to blend well. Add the maple syrup, orange zest, cinnamon and chipotle. Taste for balance and add a little more chipotle if you’re feeling spicy!
Notes
The fondue will keep up to 1 month, refrigerated. Reheat it gently to serve.
Learn more:
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on December 15, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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