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Hot Chocolate Fondue desserts, spice, chocolate, dips 2 dried habs 1 medium-sized bar 1 dark/bittersweet chocolate 1 basket of strawberries, for 1 dipping Bring a cup of water to a boil, toss in the habs, and cover for 10 minutes, or until the habs are mushy-soft. Pull them out, chop them as fine as can be, then mash them to a pulp. Melt chocolate in a double boiler or microwave (be careful not to over-cook chocolate in the latter!). Add the habanero pulp, stir, and heat again until the chocolate is a thick & creamy yet liquid enough for dipping the strawberries. Goes well with a glass of port. David Bristor Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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