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    Cinnamon-Chocolate Fondue


    Source of Recipe


    "The Best Casserole Cookbook Ever" by Beatrice Ojakangas

    Recipe Introduction


    "Baking is an easy and controlled way to melt chocolate for dessert fondue. If you wish, you can just omit the rum or liqueur."

    List of Ingredients




    For the fondue:
    â—¦ 1 bar (12 ounces) milk chocolate, or 1 package (12 ounces) semisweet chocolate chips
    â—¦ ¾ cup heavy cream
    â—¦ ¼ teaspoon ground cinnamon
    â—¦ 3 tablespoons rum, Cointreau, or another fruit-flavored liqueur (optional)

    For dipping:
    â—¦ Bananas, cut into 1-inch chunks
    â—¦ Pineapple chunks
    â—¦ Fresh strawberries, cherries, and/or grapes
    â—¦ Pound cake or angel food cake, cut into cubes

    Recipe



    Preheat the oven to 325° F.

    Break the chocolate bar into pieces and combine in a deep one-quart casserole with the cream and cinnamon.

    Bake, uncovered, for 25 to 30 minutes, or until the chocolate is soft. Stir to blend. Stir in the rum or liqueur (if desired). Place over a candle warmer and surround with bowls of fresh fruit or cake cubes for dipping.

    Serves 6

 

 

 

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