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Chocolate Mascarpone Fondue Recipe


If you like chocolate fondue (who doesn't?) and you don't mind a few extra calories, try giving it a little Italian touch with the addition of Mascarpone cheese and Amaretto liqueur for a richer and smoother taste.

This chocolate and mascarpone fondue is an easy dessert recipe and it can be used for infinite occasions, from a romantic Valentine’s Day dinner for two to a get together with family or friends, and it will be a success at any of your holiday’s dinner party.

Ingredients and Instructions (serves 4-6):

  • 1 pound/450 grams of dark chocolate chips

  • 1 1/4 cups of heavy whipping cream

  • 1/2 cup of granulated sugar

  • 8 ounces/225 grams of Mascarpone cheese

  • 1/4 cup of Amaretto liqueur or other liqueur of choice

  1. If you have a double boiler as part of your kitchen gear, combine all the ingredients in the top part of it; however, if you don’t, simply use a medium mixing bowl, preferably metal.

  2. Use a pot of a slightly smaller diameter than your bowl, fill it with water, up to about 1 inch (2 cm) below the level where the bowl would touch it when placed over it.

  3. Bring the water to a boil, lower the heat to reduce the boil to a gentle simmer and then place the bowl over the simmering water, again being careful that its bottom does not touch the water.

  4. Stirring often, heat up the mixture until all the ingredients are fully melted and smooth, then remove from the heat, pour into a fondue pot and set the heating temperature on low to avoid sticky or burnt lumps.

  5. Serve immediately and use as dipping for different bite-size delectables, such as biscotti, small cubes of pound cake, strawberries, sliced apples, bananas and more.


Wine Pairing Note: Pair this chocolate and mascarpone fondue with any Italian Prosecco or sweet wine like Vin Santo, Passito or Zibibbo di Pantelleria.

Enjoy and buon appetito.

Cinzia Aversa, 2014

 
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Content copyright © 2014 by Cinzia Aversa. All rights reserved.
This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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