Mexican-style chocolate fondue

By DIANETHORNTON

Ingredients

• 1 cup heavy cream
• 4 cinnamon sticks, preferably Mexican
• 6 oz. chopped semisweet chocolate
• Generous pinch ancho chile powder

Preparation

Step 1

Steep cream and cinnamon in a double boiler over medium heat until perfumed, about 20 minutes.
Remove and discard the cinnamon.
Add chocolate and ancho powder and stir until melted and smooth.
Transfer the chocolate mixture to a fondue pot and keep warm over a low flame.
Serve with a selection of dippers.

Suggested dippers:
cubed pound cake, dried apricots, bananas, orange slices, pear slices, almond cookies, coconut strips, strawberries