Makes 1 1/2 cups
Prep Time 15 Minutes
6 ounces (170 grams) Dipping Chocolate
1/2 cup (120 ml) heavy whipping cream (contains 35-40% butterfat)
1/4 cup (60 ml) milk
2 1/2 tablespoons (35 grams) granulated white sugar or Organic Evaporated Cane Juice Crystals
2 tablespoons light corn syrup
1 teaspoon Pure Vanilla Extract
1/4 cup Nocciolata Chocolate Hazelnut Spread
1/4 tsp tablespoon Amaretto Flavor
Place the dipping chocolate disks in a medium sized bowl and set aside.
Combine the cream, milk, sugar, and corn syrup in a saucepan and place over medium heat. Bring to a boil, stirring often.
Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then whisk until smooth. Whisk in Pure Vanilla Extract, Amaretto Flavor and Nocciolata. If needed, microwave for 15 seconds.
Place the chocolate sauce in a fondue pot and serve with fresh fruit, chunks of pound, butter, sponge, or angel food cake and cookies. Reheat the sauce if it becomes too thick.
Recipe adapted from and photo courtesy of www.joyofbaking.com