- Casey Bradley Gent
- Templeton's Chile chocolate fondu.
3 oz. milk chocolate chips
3 oz. dark chocolate chips
1 oz. heavy cream
1 tbsp. Nutella
1 oz. hazelnut liqueur, we suggest Frangelico
1 tsp. cayenne pepper
2 dashes chipotle hot sauce, we suggest Tabasco
Brownies, chopped into small squares
Salted soft pretzels, sliced into bite-sized pieces
Angel food cake, diced
Fill a small saucepan (or fondue pot) halfway with water. Place the pan on your stovetop and bring the water to a rolling boil. Place all ingredients in a small metal mixing bowl that fits on top of your pot, or use a double boiler. Once the water comes to a rolling boil, place the bowl on top of the pot and stir until the chocolate is melted and smooth.
Plate fruit bites and other dippers, then serve with fondue using forks or skewers. Serves 2-4.
Location Details Templeton’s
AftertasteThis recipe was inspired by my amazing husband who loves spicy things, which I’m not crazy about. This was our happy compromise for a fun and interactive dessert we could make and enjoy together. Half the experience of eating is what you do with your food and how it interacts with you. I adore the sweet, velvety taste of the chocolate and hazelnut with that little kick at the end. This is an easy dessert that is sure to wow your guests with very little prep time or culinary knowledge needed!
— Submitted by Templeton’s COO Maia Conkey