The same friend who sent over the recipe yesterday for his go-to Bourbon Sour sent this recipe along as well for a simple Chocolate Bourbon Fondue.
He said…
…while you’re at it, give this Chocolate Bourbon Fondue a try. Sounds like your wife is (a) chocoholic from her time in Europe; you can use any nice bar of semisweet chocolate, or any damned chocolate you want, though the semisweet makes this end up far less cloying than many of the recipes you see out and about.
This is made for dipping fresh strawberries, though any fruit of the season works (try pineapple even), and being a good son of the South we never serve this without bite-sized pieces of a dense pound cake and even sourdough (or any other bread you can imagine) toasted and cut into pieces. The open crumb of the cake and toast soak up fondue like a sponge.
You’ll thank me for this come next Valentine’s Day, though we serve it all year long and have it on the menu for a party this weekend…
This one even sparked a ‘hot damn’ out of She Who Must Be Obeyed (both for the chocolate explosion and the ease of preparation).
1 cup heavy cream
12-ounce bar(s) of good semisweet chocolate, chopped fine
3 tbsp bourbon
Heat the cream over medium heat until just simmering around the edges.
Reduce the heat to low and whisk in the chocolate until smooth.
Remove from heat and stir in the bourbon; serve immediately and get to dipping.
Enjoy.
