6 ounces milk chocolate
4 ounces bittersweet chocolate
3/4 cup plus 2 tablespoons half-and-half
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2 teaspoons instant espresso powder
1/4 teaspoon ground cinnamon
Makes 4 to 6 servings.
Use any or all of these as dippers: cinnamon coffeecake, marshmallows, doughnuts or gingerbread, cut into 1-inch cubes; fruitcake, sliced thinly
Cut the chocolates into 1/2-inch pieces. In a fondue pot over low heat, combine the chocolates, half-and-half, espresso powder and cinnamon. Stir until the chocolate is melted and the mixture is smooth. Keep warm over low heat. Arrange the dippers on a serving platter and set it next to the fondue pot. Spear the morsels with fondue forks and swirl them in the warm sauce.