Artisan Olive Oils & Balsamic Vinegars
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Dark Chocolate Slow Cooker Fondue with Blood Orange EVOO & Aged Balsamic

1 pound dark chocolate chips or whole bars chopped coarsely

1 cup of heavy cream

1/2 cup of milk

2 tablespoons of Blood Orange EVOO

1tablespoon of Orange zest

1 teaspoon vanilla extract

pinch of kosher salt

2 tablespoons of Tangerine Dark Balsamic or Traditional, Vanilla or Cherry (what flavor you like at our store)

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 hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set it on low. Whisk in the balsamic just before serving.

Recipe From Veronica Foods

Very Easy to Make

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