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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)

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.


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