Melting Moment Chocolate Fondue
- 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
- 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.
chocolate, chocolate, milk chocolate, heavy cream, butter, light corn syrup, cognac, vanilla, kosher salt
Taken from www.epicurious.com/recipes/food/views/melting-moment-chocolate-fondue-375790 (may not work)