Gluten-Free Mexican Chocolate Fondue with Cinnamon-Sugar Plantain Chips
Discover this scrumptious gluten-free Mexican Chocolate Fondue recipe, paired with crispy cinnamon-sugar plantain chips for the perfect balance of flavors and textures. Indulge your senses in this decadent dessert that's sure to impress your guests.
Allergens
Dairy (heavy cream)
Ingredients
- 10 oz gluten
- free dark chocolate (70% cocoa)
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon sea salt
- 3 large ripe plantains, sliced into thin chips
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Fresh berries and edible flowers for garnish (optional)
Instructions
- Prepare the chocolate fondue: In a double boiler or microwave, melt the dark chocolate. Once fully melted, set aside to slightly cool.
- In a separate saucepan, warm the heavy cream over low heat until it reaches a gentle simmer.
- Slowly pour the warmed cream into the melted chocolate while continuously stirring until well combined and smooth. Stir in the ground cinnamon, ancho chili powder, and sea salt. Set aside to cool slightly.
- Prepare the plantain chips: In a shallow dish, mix together the granulated sugar and ground cinnamon. Toss the sliced plantains in the cinnamon sugar mixture until evenly coated. Arrange them on a parchment lined baking sheet. Bake at 375°F (190°C) for 12 15 minutes, or until crispy and golden brown. Remove from oven and let cool slightly.
- Serve the chocolate fondue warm in a stylish bowl, accompanied by the cinnamon sugar plantain chips on a decorative plate. Garnish with fresh berries and edible flowers for an extra touch of elegance (optional).
Chef’s Insight
Experiment with different types of chocolate to create unique flavor combinations.
Notes
This recipe is gluten-free and can be made dairy-free by using coconut cream instead of heavy cream.