Find below two of my all time favorite fondues. There truly is no better “sweetheart” dessert to enjoy with your loved one decadent fondues. When you see the chocolate dripping down her chin or watching her have to lick the chocolate from her fingers. … let’s just say there is a reason why melted chocolate is perfect on Valentine’s Day. And these recipes are foolproof for that man who would much rather have a wrench in their hand than a whisk.
Mexican Hot Cocoa Fondue 1 (12-ounce) can, or 1 / cups, evaporated skim milk / cup red hot cinnamon candies, optional 1 tablespoon brown sugar 1 teaspoon vanilla / teaspoon each cinnamon and chili powder 1 / cups dark chocolate chips * Cake pieces, marshmallows or fruit Simply heat whisk and heat the first six ingredients in a saucepan over low heat until scalding hot, stirring almost constantly when it is starting to get hot to prevent scorching. Place the chocolate chips in a large bowl. When the milk mixture is scalding, pour over chocolate, stirring once to allow milk to coat chocolate. Let sit for 3 minutes, stir
until chocolate is melted and pour into bowl. Serve with skewers and your choice of cake, marshmallows or fruit. *Use whatever chocolate you desire, as long as it is broken into small pieces to melt. I find that at least 72 percent cacao chocolate works best for a strong chocolate flavor.
Chocolate Peanut Butter Fondue / cup evaporated skim milk 1 / cups chocolate chips / cup peanut butter / cup chocolate hazelnut spread*
Add all ingredients to a saucepan over low heat and stir frequently. When chocolate has melted and fondue is smooth, transfer to a bowl with skewers and dipping items. * Nutella is great here, but other alternatives (some are better-tasting than Nutella) are Hershey’s Chocolate Hazelnut spread, Natural Chocodream, Noccialata or Barefoot and Chocolate. — Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef.blogspot.com.
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