Chocolate Hazelnut with Frangelico Fondue -

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Chocolate Hazelnut with Frangelico Fondue

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By Lenny Rice and Brigid Callinan

Posted December 27th, 2007

This article is reprinted with permission from Fondue, by Lenny Rice, (2007, Ten Speed Press)

Fondue

Servings:	16
Author Notes:	Where were you when you first discovered Nutella? That post-college back packing trip to Europe was not complete without having eaten Nutella for at least three meals. It’s hard to describe what makes the combination of chocolate, hazelnuts, and sugar so intensely satisfying. But it’s that synthesis that we’ve tried to recreate with this fondue. We recommend a semisweet chocolate (50 to 60 percent cacao), like Valrhona Caraque or Callebaut Semisweet. Try to find a chocolate with nutty undertones, rather than fruity or winey flavors that can compete with the hazelnut. If you can’t find hazelnut butter in your local natural foods store or specialty grocery store, look for it online.
Ingredients:	10 ounces semisweet chocolate 1 cup hazelnut butter (unsalted) 1 1/4 cups heavy cream 1 teaspoon kosher salt 3/4 cup granulated sugar 1/4 cup Frangelico or other hazelnut liqueur
Instructions:	Makes 16 Servings or 4 Cups Place the chocolate and hazelnut butter in a large heatproof bowl and set aside. In a heavy saucepan, combine the cream, salt, and sugar and bring to a boil over high heat. Remove from the heat and pour over the chocolate mixture. Let the mixture sit for several minutes, then whisk gently until smooth and the chocolate is completely melted. whisk in the liqueur, then pass the mixture through a fine mesh strainer. Transfer immediately to fondue pot and serve. Serve With: toasted baguette cubes; marshmallows; banana chunks; strawberries; shortbread cookies; marble cake or sour cream pound cake cubes; chopped toasted hazelnuts. Beverage Suggestions: Malmsey Madeira; black muscat; Marsala.