16ounceshigh quality dark chocolate chipsGhirardelli
2tablespoonsstrongly brewed coffeeor espresso
2teaspoonspure vanilla extract
Measure chocolate into a large bowl. Set aside.
In a heavy-bottomed saucepan over low heat, warm the cream for 3-4 minutes.
Make the coffee/espresso while the cream is warming up. I used espresso, you can use instant coffee, too.
Add the chocolate and coffee to the heavy cream. Keep the heat on low and stir constantly to melt the chocolate with the heavy cream.
Continue to melt and stir until the chocolate mixture is completely smooth.
Add in the vanilla extract and mix well.
Remove from the heat.
Pour the chocolate into a fondue pot or a bowl and place on a dessert board with your favorite dippers.
This makes a large amount of fondue (about 4 1/2 cups). You can easily reduce the recipe by half to make a smaller amount.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making about 4 1/2 cups, with 1 serving being 1/4 cup of fondue. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**