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Mexican Chocolate Fondue

  • Yield: 4 servings


  • 2 cups coffee
  • 1 vanilla bean, split and scraped
  • 3 cinnamon sticks, preferably Ceylon
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teaspoon ground chipotle chili powder
  • 8 ounces Mexican chocolate, chopped (recommended: Ibarra)
  • 8 ounces semisweet chocolate, chopped
  • Assorted Dipping Ingredients:
  • Banana slices or banana chips
  • Plain salted popcorn
  • Pound cake squares
  • Shortbread cookies
  • Ladyfingers
  • Jumbo marshmallows
  • Candied orange peels
  • Dried pineapple
  • Apple wedges
  • Fried cinnamon fritters


  • Heat the coffee, vanilla beans and seeds, and cinnamon sticks in a medium saucepan over high heat. Bring to a boil and continue to cook until the liquid has reduced to about 1/4 cup, about 10 minutes.
  • Add the milk, cream and chipotle powder to the pan, lower the heat to medium, and bring to a gentle simmer. Place the Mexican chocolate and the semisweet chocolate in a medium-sized bowl. Strain the milk and cream mixture over the chocolate, and stir, using a whisk to melt the chocolates. It may be necessary to place the bowl over a double boiler to ensure that all of the chocolate will melt smoothly.
  • Place the chocolate in a fondue pot over a low flame to keep warm, and serve with assorted dipping ingredients.