At the moment chocolate melts together with cream, butter, and vanilla, the senses awaken. Taste and texture are the stars of this warm, drippy dessert. For a gourmet add-on, make your own cookies to dip in the fondue.
Recipe information
Yield
makes about 2 cups fondue
Ingredients
Chocolate Choices:
Endangered Species or Cacao Barry Origins dark chocolate, such as Tanzanie, and Valrhona milk chocolate
8 ounces dark chocolate, finely chopped
2 ounces milk chocolate
1 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1 tablespoon light corn syrup
2 tablespoons cognac (optional; if you use less cognac, use a little more cream)
1 tablespoon vanilla extract
Pinch of kosher salt
Preparation
Combine all the ingredients in a stainless steel bowl over a saucepan of simmering water. Keep the heat low and stir occasionally until the chocolate melts and the mixture is smooth and shiny. Then transfer to a fondue pot or serving bowl that can be suspended over heat (think ovenproof ceramic suspended over a candle). Serve with sliced seasonal fruit.
