Dark Chocolate Fondue with Blood Orange Olive Oil & Aged Balsamic
There’s something incredibly pleasurable about dipping tasty morsels of food into melted. It’s one of my favourite desserts these days because it has this winning combination of a delicious recipe that’s also very easy to make. A chocolate and orange piece of heaven, great with strawberries, pound cake, pretzels, cookies or marshmallows for dipping.
1 pound dark chocolate chips or whole bars chopped coarsely
1 cup heavy cream
1/2 cup milk
2 Tbsps. Di Oliva Blood Orange Olive Oil
1 Tbsp. Fresh Orange Zest
1 Teaspoon vanilla extract
Pinch kosher salt
2 Tbsps. Di Oliva Tangerine Dark Balsamic
Cookies, Fruit, marshmallows or pound cake for serving
Special equipment: 6-quart slow cooker
Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving.
Serve with cookies, cut up fruit, marshmallows, pretzels or pound cake.