Ingredients
Equipment
Method
Preparing the Cream Base
- In a small saucepan over medium heat, combine the heavy cream, a pinch of salt, espresso powder, and vanilla bean paste. Heat the mixture gently until tiny bubbles form around the edges and it begins to simmer slowly. Do not let it reach a vigorous boil.
Melting the Chocolate
- Remove the pan from the heat immediately. Add all 12 ounces of your milk or dark chocolate into the hot cream. Allow it to sit undisturbed for one minute to soften.
- Whisk gently starting from the center and moving outward until the mixture is smooth, glossy, and fully incorporated.
Setting Up and Serving
- Transfer the chocolate mixture to a fondue pot on low heat or a ceramic bowl over a candle warmer to keep it molten.
- Arrange the fruit dippers on a platter and provide guests with fondue forks or skewers for dipping. If the mixture thickens too much, stir in a tablespoon of warm heavy cream to restore the texture.
Nutrition
Notes
Safety Tip: Ensure all fruit dippers are completely dry after washing. A single drop of water can cause the chocolate to seize or slide right off the fruit. Flavor Variation: For extra depth, steep orange zest or an Earl Grey tea bag in the hot cream for five minutes before adding the chocolate, then strain it out. Fixing Seized Chocolate: If your chocolate becomes grainy, whisk in boiling water one teaspoon at a time. The heat and moisture will help the solids reintegrate into a smooth liquid. Nutrition information is estimated based on common ingredients and serving sizes and may vary.