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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small fondue pot over very low heat, or in a double boiler over simmering water, combine the Mexican and milk chocolates and the cream and cook, stirring frequently, until the mixture is creamy and the chocolate has completely melted. Add the vanilla, cinnamon, salt, cayenne, and Triple Sec and stir to combine. If the mixture is too thick, stir in the 1-2 tablespoons cream as needed to create a good dipping consistency. | 2. Before serving, make sure the heat source under the fondue pot is set to very low just to keep the chocolate warm. Or, if making in a double boiler, transfer the hot chocolate mixture to a flameproof serving dish set on a raised trivet over tea lights. Serve right away with fondue forks and the accompaniments for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mexican chocolate	6	ounces	chopped	724.613	131.6721	6.1915	26.5181
milk chocolate	2	ounces	chopped	11.9068	0.7087	0.4706	0.8278
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
cinnamon	1	teaspoon	ground	-	-	-	-
kosher salt	1	pinch		-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
triple sec	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.