Warm, creamy cinnamon-scented chocolate and mascarpone fondue spiked with bourbon or orange liqueur. Recipe by Chef Trey Foshee.

Chocolate Mascarpone Fondue

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

 

Accompaniments
Pound cake, cubed
Assorted fresh fruits, such as strawberries, apple chunks or banana chunks
Marshmallows

1. 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.
2. Pour into a fondue or other pot and keep warm.
3. Serve immediately, dipping the accompaniments of your choice.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.