Mexican Hot Chocolate Fondue

• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 1/4 cups heavy cream
• 1 1/4 cups milk
• 2 tablespoons fresh-ground coffee
• 1/2 teaspoon ground Ceylon cinnamon or canela
• 1 vanilla bean, split
• 7 ounces bittersweet chocolate, chopped
• 3 tablespoons unsalted butter
• Regular bananas
• Small bananas, like Manzano or red
• Strawberries, with stem
• Marshmallows
• Toasted cubes pound cake
• Pineapple chunks
• Anjou or Bartlett pear slices, unpeeled
• Fried wonton wrappers
• Bing cherries, with stem

1. Equipment: Fondue pot; fondue forks or wooden or metal skewers
2. In a bowl, whisk together the sugar and cornstarch to blend.
3. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla.
4. Pour the mixture into a stainless steel saucepan and gently bring it to a boil.
5. Cook, whisking, until thickened, about 4 minutes.
6. Remove the pan from the heat and whisk in the chocolate and butter until melted.
7. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids.
8. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.

sugar, cornstarch, heavy cream, milk, freshground coffee, ground ceylon cinnamon, vanilla bean, bittersweet chocolate, unsalted butter, regular bananas, bananas, strawberries, marshmallows, cake, pineapple, bartlett, wonton wrappers, bing cherries

Taken from www.foodnetwork.com/recipes/mexican-hot-chocolate-fondue-recipe.html (may not work)