MEXICAN CHOCOLATE FONDUE
WHAT YOU NEED
- 1 cup Cacique® Crema Mexicana Agria
- 1 cup Nutella
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ancho chile power
- To serve:
- Fresh fruit, such as banana slices or strawberries
- Dried fruit, such as mango or apricots
- Large cubes of firm pound cake or plain sugar cookies
HOW TO MAKE IT
- In a medium, microwavable bowl, heat the Nutella on high for 1 minute. Stir well, then heat again for 30 to 60 seconds, being careful not to overheat, until the Nutella is smooth and melted.
- Stir in the Crema Mexicana Agria, cinnamon and ancho chile powder and whisk until creamy, heating again in 30-second increments if necessary to make the dip smooth.
- Serve warm with fresh or dried fruit and pound cake or cookies.
