Tuesday, October 09, 2007

Mexican Chocolate Fondue

From Every Day with Rachael Ray May 2007

Mexican Hot Chocolate made with 1 cup heavy cream instead of milk
32 cinnamon donut holes for dipping

Heat the hot chocolate, adding more cinnamon and chile powder if desired, and stir until smooth, about 3 minutes. Transfer to a serving bowl or individual dishes.
Warm the doughnut holes in the microwave for 10 seconds on high power and serve, with toothpicks or skewers, alongside the fondue.

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