Chocolate Mascarpone Fondue

Warm, creamy cinnamon-scented chocolate and mascarpone fondue spiked with either bourbon or orange liqueur. Recipe by Chef Trey Foshee.

Recipe Ingredients:

Chocolate Fondue:
1/2 pound bittersweet chocolate, chopped
1/2 pound milk chocolate, chopped
1 1/4 cups whipping cream
1/3 cup granulated sugar
8 ounces mascarpone cheese
2 ounces bourbon, orange liqueur or another favorite liqueur
1 cinnamon stick

Dipping Accompaniments:
Pound cake or angel food cake, cubed
Assorted fresh fruits, such as strawberries, apple chunks or banana chunks
Marshmallows

Cooking Directions:

1. For Chocolate Fondue: Combine all the ingredients in a medium bowl (or the top of a double boiler). Place over a pot of simmering water on the stove burner. Do not allow the bowl to the touch water. Heat until melted, smooth and warm, stirring often. Remove from the heat.
2. Pour into a fondue or other pot and keep warm.
3. Serve immediately, with the dipping accompaniments of your choice.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.