Chocolate Balsamic Fondue
10 oz. bittersweet or semisweet chocolate
1/2 c. heavy cream
1/2 c. red wine
2 T. The Tasteful Olive Chocolate dark balsamic vinegar
Combine the chocolate, cream, red wine, and balsamic and simmer in a bowl over a double boiler until completely melted. Keep warm. Serve garnished with toasted nuts, strawberries, melon, bananas, pineapple, cookies, pound cake, brownies, marshmallows, pretzels, or potato chips!
Note: You can make this up to a week ahead and then microwave to serve warm.
To make chocolate balsamic truffles: Let the mixture freeze for a short time, then form into balls and coat with nuts, cookie crumbs, or sprinkles
Author: Chef Eric Dunn
