Gianduia Fondue

• 3/4 cup hazelnuts, toasted and skinned
• 8 ounces bittersweet chocolate, chopped
• 8 ounces milk chocolate, chopped
• 2 tablespoons unsalted butter
• 2 cups heavy cream
• 2 tablespoons hazelnut liqueur
• Banana slices
• Thin, crisp cookies such as lace cookies, sables, or shortbread
• Pound cake squares
• Fresh coconut pieces
• Orange scented cake or cookies and/or candied orange peel

1. Process hazelnuts in a food processor until finely chopped.
2. In the top of a double boiler over simmering water melt chocolates and butter, stirring until smooth and butter is thoroughly incorporated.
3. In a saucepan heat cream until hot but not boiling.
4. Stir into melted chocolate little by little, stirring until completely incorporated between additions.
5. Stir in hazelnuts and liqueur.
6. Serve in a fondue pot over a very low flame, with your choice of accompaniments.

hazelnuts, bittersweet chocolate, milk chocolate, unsalted butter, heavy cream, hazelnut liqueur, banana, lace cookies, cake squares, fresh coconut pieces, orange scented cake

Taken from www.foodnetwork.com/recipes/emeril-lagasse/gianduia-fondue-recipe.html (may not work)