Best 7 Mexican Style Chocolate Fondue Recipes

MEXICAN FONDUE

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the top of tortillas with cumin, salt and freshly ground black pepper. Bake 6 minutes, until golden brown and crisp. Remove from oven.
• While the tortillas are baking, in a medium saucepan, combine cheese, artichoke hearts, salsa, and spinach. Set pan over medium heat and bring to a simmer, for 5 minutes or until cheese melts. Pour into a serving bowl.
• In a large bowl, combine: the chopped avocados, lime juice, chopped cilantro, chopped tomatoes, salt and freshly ground black pepper and smoked paprika, to taste, if using.
• Adjust seasonings, if necessary.
• Serve cheese fondue with baked chips and guacamole.

MEXICAN HOT CHOCOLATE FONDUE

Steps:

• Equipment: Fondue pot; fondue forks or wooden or metal skewers
• In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring it to a boil. Cook, whisking, until thickened, about 4 minutes.
• Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.

CHOCOLATE FONDUE

Steps:

• Combine the chocolates, heavy cream, butter and vanilla in a microwave-safe bowl. Microwave 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is just melted. Whisk until smooth and glossy.
• Transfer to a fondue pot and keep warm over low heat. Serve with pound cake.

MEXICAN HOT CHOCOLATE FONDUE

Steps:

• 1. In medium pan, mix the cream, milk, and cinnamon sticks. Cook over medium low heat, watching carefully, til small bubbles appear around the edges of the pan. Reduce heat to low and cook for 5 minutes more. Remove and discard cinnamon sticks.
• 2. Gradually add chocolate to cinnamon infused cream mixture and cook, stirring til melted and smooth. Stir in espresso powder, chipotle powder, and vanilla. Continue cooking and stirring over low heat for 1 minutes longer.
• 3. Transfer to ceramic fondue pot and set over low flame. Regulate heat if possible to keep fondue warm, not hot. If it begins to boil, turn off the heat. Serves 8 to 10 or makes 3 cups

MEXICAN FONDUE

Steps:

• In a small bowl, combine the corn, tomatoes, green chiles and chili powder. Stir in cheese. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray. , Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes. Serve warm with bread cubes.

MEXICAN-STYLE CHOCOLATE FONDUE

Steps:

• In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard.
• Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers.
• Cook's note: This makes a thick fondue, for a thinner sauce, simply add more cream.

MEXICAN CHOCOLATE FONDUE

Steps:

• In a medium mixing bowl whisk together sugar and cornstarch. Gradually wisk in cream then milk, espresso powder, cinnamon, and vanilla.
• Pour mixture into a medium saucepan and gently bring to a boil. Cook, whisking constantly until thickened, about 4 minutes. Remove from heat and whisk in chocolate and butter until melted.
• Serve fondue with various dippers.