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Individual Chocolate Fondues or Shooters

Yields1 Serving

 1 1/2-2 cups heavy (whipping) cream or 18% coffee cream
 1 cup chopped good-quality chocolate, preferably dark or semi-sweet
 pinch sea salt
 1/2 tsp. vanilla, orange or peppermint extract (optional)
1

In a medium saucepan, bring the cream to a simmer - it should be steaming, but not boiling. Remove from heat and add the chocolate and salt. Let stand for a few minutes, then stir, adding the extract if you like, until smooth.

2

Divide into shot glasses and serve with fruit, chunks of cake and cookies for dipping, or straight up, for shooting.