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Satan’s Blood Chocolate Fondue with Assorted Dipping Goodies

To round out the Can You Beat the Heat? dinner party, dessert had to match the theme.  Chocolate fondue is a crowd favorite, but ours tonight had a pour from the vial of Satan’s Blood Chili Extract to deepen the delight of this devilish dessert.

• For the fondue:

16 oz. of chopped dark chocolate

1 cup of heavy whipping cream

1/2 cup of vanilla caramel sauce (follow the link to our recipe)

1 tsp. of Satan’s Blood Chili Extract

In a small saucepan on the lowest heat possible, scald the whipping cream so a skin develops on the surface.  Do NOT let it come to a boil.  Add the chocolate to the scalded cream and mix until the chocolate is completely melted.  Stir in and fully incorporate the caramel and chili extract, then transfer to a preheated Le Creuset fondue pot.

• For the dippers:

3 mini pound cake loafs

10 strawberries

1 Fuji apple

1 Granny Smith apple

Mini pecan pie tartlets (from Whole Foods or your local bakery)

Mini chocolate chip cookie sandwiches (Whole Foods again)

Coconut macarons (W.F.)

Cut the strawberries in half, and slice the apples and pound cake loafs.  Beware if something drops in the chocolate and you fish it out with your finger, because even if you lick off the chocolate, you will still have residue of the extract and you definitely don’t want to put that finger in a bad place.

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Posted on June 15, 2013, in Intense Heat, Recipes and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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