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Chocolate Hazelnut Fondue with Frangelico
Where were you when you discovered Nutella? 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.
Recipe courtesy of Fondue by Lenny Rice and Brigid Callinan; photography by Leo Gong
Ingredients
| 10 ounces semisweet chocolate, chopped | 1 teaspoon kosher salt | |
| 1 cup hazelnut butter (unsalted) | 3/4 cup granulated sugar | |
| 1 1/4 cups heavy cream | 1/4 cup Frangelico or other hazelnut liqueur |
directions
Total:
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1
Place the chocolate and hazelnut butter in a large heatproof bowl and set aside
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2
In a heavy saucepan, combine the cream, salt, and sugar and bring to a boil over high heat
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3
Remove from the heat and pour over the chocolate mixture
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4
Let the mixture sit for several minutes, then whisk gently until smooth and the chocolate is completely melted
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5
Whisk in the liqueur, then pass the mixture through a fine mesh strainer
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6
Transfer immediately to fondue pot and serve.
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