Chocolate Mascarpone Fondue
Warm, creamy cinnamon-scented chocolate and mascarpone fondue spiked with either bourbon or orange liqueur. Recipe by Chef Trey Foshee.
1/2 pound bittersweet chocolate, chopped
1/2 pound milk chocolate, chopped
1 1/4 cups whipping cream
1/3 cup granulated sugar
8 ounces mascarpone cheese
2 ounces bourbon, orange liqueur or another favorite liqueur
1 cinnamon stick
Pound cake or angel food cake, cubed
Assorted fresh fruits, such as strawberries, apple chunks or banana chunks
- For Chocolate Fondue: Combine all the ingredients in a medium bowl (or the top of a double boiler). Place over a pot of simmering water on the stove burner. Do not allow the bowl to the touch water. Heat until melted, smooth and warm, stirring often. Remove from the heat.
- Pour into a fondue or other pot and keep warm.
- Serve immediately, with the dipping accompaniments of your choice.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.