Naughty but spiced chocolate pot

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Ingredients

  • 340g dark chocolate chips
  • 120ml double cream
  • 1 tsp chilli powder
  • Dippers: such as strawberries, banana pieces cut into 2cm chunks, dried apricots, crystallised ginger, apple pieces and pretzels

Use imperial measurements

Method

How to make Naughty but spiced chocolate pot

1) Place chocolate into a heat proof mixing bowl.

2) Place a saucepan on low-medium heat and fill it with the cream. Warm the cream until it begins to lightly and slowly boil. Add the warm cream to the chocolate and continually stir to melt the chocolate.

3) Once the chocolate has melted add the chilli powder and whisk until smooth and fully infused.

4) Immediately transfer to a fondue pot heated at low or serve directly from the bowl or in a small saucepan.

5) Arrange the dippers on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippers into the hot melted chocolate mixture. Eat immediately.

* Cook's Note: If the fondue begins to feel a little stiff, add a tablespoon of warm heavy cream and stir.

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