Indulge in a rich Chocolate, Orange & Spice Fondue, effortlessly made using the Hamilton Beach Slow Cooker. Smooth chocolate, zesty orange and warming spices come together for a deliciously festive treat made for sharing.
Kitchen Hero: Slow Cookers
Ingredients
- 250ml whipping cream
- 50ml milk
- piece paired orange zest
- 1 cinnamon stick, broken up
- ½ vanilla pod, split lengthways
- 1 chipotle chilli, split
- few cloves
-
1 tsp allspice berries, lightly crushed
- 2 blades mace
- ½ tsp peppercorns, lightly crushed
- 1 tbsp ground ginger
- 350g dark chocolate
- generous pinch of salt
- 100ml syrup from a jar of stem ginger
- 1-2 tbsp rum, brandy or ginger wine (optional)
Method
- Add the whipping cream and milk to a saucepan with the orange zest, cinnamon stick, vanilla pod, chilli, cloves, allspice berries, mace, peppercorns and ginger. Slowly bring to the boil, then remove from the heat and leave to infuse until cooled to room temperature.
- Strain the infused cream through a sieve into a clean saucepan, removing the spices and aromatics.
- Break the chocolate into pieces and add it to the infused cream. Heat gently, whisking regularly until the chocolate has melted and the mixture is smooth.
- Pour the chocolate mixture into the Hamilton Beach Slow Cooker. Set to Low or Keep Warm to maintain a smooth, dipping consistency, stirring occasionally. Avoid overheating, as the chocolate can split.
- Serve warm with cubes of Madeira cake, leftover Christmas pudding, festive cake or fresh fruit. Keep the Hamilton Beach Slow Cooker on Keep Warm while serving for an indulgent dessert made for sharing.