Mexican Hot Chocolate Fondue Recipe

Author: Gale Gand

Nutrition

Cal/Serving: 463
Daily Value: 23%
Servings: 6

Low-Sodium
Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat36g55%
Saturated22g109%
Trans0g0%
Carbs38g13%
Fiber2g8%
Sugars32g0%
Protein4g8%
Cholesterol88mg29%
Sodium46mg2%
Calcium104mg10%
Magnesium47mg12%
Potassium232mg7%
Iron1mg6%
Zinc1mg6%
Phosphorus119mg17%
Vitamin A989IU20%
Vitamin C0mg1%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg10%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)9µg2%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E1mg4%
Vitamin K4µg5%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated1g0%
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INGREDIENTS

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 1/4 cups heavy cream
  • 1 1/4 cups milk
  • 2 tablespoons fresh-ground coffee
  • 1/2 teaspoon ground Ceylon cinnamon or canela
  • 1 vanilla bean, split
  • 7 ounces bittersweet chocolate, chopped
  • 3 tablespoons unsalted butter

Recipe Details

Prep
Cook
Total Time
Servings 6 servings