Mexican Chocolate Fondue

By MuyBueno
February 11, 2011
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Author Notes:

Valentine’s Day is right around the corner. Do you have any romantic plans? We love to stay home and treat ourselves to a fancy dinner (with the kids) in our home. Yes, how things have changed since parenthood, but I wouldn’t have it any other way.

My family loves dipping foods, whether it’s chocolate fondue or chips and salsa, because it’s just more fun that way. There’s nothing more fun (and romantic) than dipping luscious strawberries into thick, rich, hot chocolate — Two lusciously sexy flavors when combined.

This recipe makes enough to serve you and your special someone — making this the perfect romantic dessert for two. If you have kids like we do then you might need to double the recipe or make babysitting arrangements. - MuyBueno


Food52 Review: In this recipe, MuyBueno has created an outstanding, fragrant chocolate fondue sauce with a perfect consistency and a lovely flavor. The cinnamon notes in the Mexican chocolate are picked up with the addition of just the right amount of ground cinnamon. Vanilla and the liqueur—I used Frangelico—give the fondue a bit more complexity, while the cream brings together the strong flavors of the other ingredients. We tested this on sections of Murcott tangerines, whose slightly tart taste made a great match. I can easily see using this in other desserts. It’s delicious!! AntoniaJames

Serves: 2

  • 1/4 cup heavy whipping cream
  • 3.3 ounces tablet Mexican chocolate (recommend Ibarra or Abuelita), chopped
  • 1 tablespoon unsalted butter
  • 3 tablespoons unsweetened cocoa powder (optional for thicker chocolate)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons coffee flavored liqueur (recommend Kahlua or Frangelico) (optional)
  • Fruit slices of your choice for dipping
  1. Heat 1/2 cup cream in a heavy saucepan over medium heat until cream comes to a low boil. Remove the pan from the heat and add Mexican chocolate. Let chocolate sit in the hot cream 3 to 5 minutes to soften, and then whisk chocolate together with the cream. Stir in butter, cocoa powder (optional), vanilla, cinnamon, and liqueur (optional).
  2. Transfer to a fondue pot; keep warm, stirring occasionally. If fondue becomes too thick, stir in more cream, 1 tablespoon at a time, to desired consistency.
  3. Arrange your favorite dippers around your chocolate fondue with fondue forks or bamboo skewers, for dipping.

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