⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

🍽 Ingredients

• 12 ounces Mexican chocolate (Abuelita recommended)
• 1/4 cup Heavy cream
• 1/4 cup Oil (coconut or avocado)
• 1 teaspoon Chili powder
• 1/2 teaspoon Ground cinnamon
• Pinch Cayenne pepper (optional)

📖 Instructions

1. First, prepare your chili-infused oil: In a small saucepan, gently heat 1/4 cup of your favorite oil (coconut or avocado work best) with 1 teaspoon of chili powder, 1/2 teaspoon of ground cinnamon, and a pinch of cayenne pepper (optional, for extra kick!). Cook for about 2 minutes, until fragrant, stirring constantly. Remove from heat and set aside. Let it cool slightly. This step will infuse your chocolate with warmth and flavor, making sure not to burn the spices.
2. Next, melt the chocolate: In a double boiler (or a heatproof bowl set over a pan of simmering water), gently melt 12 ounces of your favorite Mexican chocolate (Abuelita is a classic choice!), making sure that the bottom of the bowl doesn't touch the water. Stir occasionally until smooth and creamy. Be patient; rushing this part will result in a grainy texture. If you use a double boiler, keep the simmer low and consistent. You don’t want boiling water or extreme heat.
3. Then, temper the chocolate: Once your chocolate is fully melted, slowly whisk in the spiced oil into the melted chocolate. Keep whisking to prevent lumps and ensure it is evenly incorporated. This might take a minute or two, so don't rush the process! Be gentle with your whisk to achieve that silky, smooth, dreamy fondue texture.
4. After that, add the cream: Stir in 1/4 cup of heavy cream gradually. Continue to whisk until the mixture is thick and glossy, just right for dipping. It should be the consistency of thick hot fudge. Remember that heavy cream adds a nice richness to your chocolate. You might add a pinch of salt for a delightful contrast of flavors. If the fondue is too thick, simply add a teaspoon of cream or milk at a time until you get the right consistency. If it is too thin, whisk it a bit longer; it will naturally thicken as it cools.
5. Finally, serve it hot: Transfer your spicy Mexican chocolate fondue into your fondue pot or a heatproof bowl. Serve immediately with your favorite dippers: strawberries, bananas, churros, marshmallows, pound cake, etc. If you don't have a fondue pot, that's totally fine! You can simply place it in a small heatproof bowl on your table. Let it simmer gently using a tea-light candle underneath the bowl. Keep it slightly warm.
6. Remember: Taste as you go and adjust the seasonings to your liking! Some people like things spicier; others prefer a more mellow experience. The beauty of this recipe is the easy customization that lets you explore flavor combinations. Enjoy!

📝 Notes

• Adjust the amount of chili powder and cayenne pepper to your preferred level of spiciness.
• Use high-quality chocolate for the best results.
• For extra richness, use dark chocolate instead of milk chocolate.