Hazelnut & Frangelico Chocolate Fondue

Your biscotti will thank you for making this fondue.

Author: Chef Christopher Collins
  • 4 tbsp hazelnuts rough chopped
  • 1 1/2 cups Shamrock Farms Heavy Whipping Cream
  • 12 ounces semi-sweet chocolate chips
  • 1 tbsp butter
  • 2 tbsp Frangelico or other hazelnut liqueur
  • 1 tsp kosher salt
  1. Chop hazelnuts and spread evenly across a baking pan. Toast at 350 degrees for 4-5 minutes until fragrant. Hold at room temperature until you are ready for Step 2.

  2. In a small saucepan over medium heat, bring the heavy whipping cream to a simmer. Place semi-sweet chocolate chips and butter in a medium mixing bowl. Pour heavy whipping cream over the chocolate/butter and allow to sit for 30 seconds. Add Frangelico, toasted hazelnuts and salt and whisk together until smooth. Place fondue in a fondue pot over a small flame to keep warm as your serve, dip and enjoy!

  3. Serve with an assortment of fruits, cookies, pound cake, pretzels and biscotti

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