Recipes excerpted from The Fondue Bible by Ilana Simon.  Published by Robert Rose, Inc., Toronto, Ontario, CA. Copyright 2007. Reprinted with permission from the publisher. All rights reserved.

Click here for a printable version of the recipe.

Mocha Fudge Fondue

2 cups confectioner’s (icing) sugar
1/2 cup whipping (35%) cream
1/4 cup double-strength coffee
4 oz. semi-sweet chocolate, chopped
2 oz. unsweetened chocolate
1 tbsp. Kahlua
1 tsp. vanilla

1. In the top of a double boiler over hot (not boiling) water, combine sugar, cream, coffee, semi-sweet chocolate and unsweetened chocolate, stirring constantly until melted and smooth. Remove from heat. Stir in Kahlua and vanilla. Transfer immediately to dessert fondue pot over candle flame.
2. Spear a piece of fruit or cake with fondue fork and dip in fondue.

Serves 4 to 6

Tips: If fondue is too thick, add more warmed coffee 1 tbsp at a time.  In place of double-strength coffee, use brewed espresso for an intense coffee flavor.

Make Ahead: Cut up fruit and other dippers (except for bananas).

Serve With: Whole strawberries, seedless grapes, peach wedges, banana cake cubes, pound cake cubes.