Reviewed: Feb. 14, 2012

This recipe was easy and great! I added more cream than it calls for, and used half milk chocolate and half dark chocolate and it was delicious and creamy. The cinnamon is a nice touch! The perfect dessert to end a Valentine's Day dinner :)

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Reviewer:

eternitye

Reviewed: Apr. 17, 2011

This was really good, but the coffee favor was quite strong. Next time I think we'll use 1/2 the amount the recipe calls for.

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3 users found this review helpful

Reviewer:

Crikkitt

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Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

Living In: Midland, Texas, USA

Reviewed: Mar. 3, 2011

We loved this. It is simple to whip together - I had my 12 year old in charge of its creation. We used blackberry brandy. The coffee is a perfect compliment to the sweetness of the milk chocolate, and the consistency was just right for fondue dipping.

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Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Feb. 15, 2010

This had a great flavor and it was easy to make! My only thought was that you really had to keep stiring this dip to keep it from hardening. I did not use the brandy because I did not have any on hand, instead I followed the recipe exactly and added an additional 2 tbsp of the heavy cream to make up for the brandy that was left out. I will definitely make this again! I served this with strawberries, pretzels, and marshmellows.

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Reviewer:

newchefgirl

Reviewed: Dec. 10, 2009

Really great with rice crispie treats also!

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Reviewer:

tomiboj

Reviewed: Nov. 28, 2009

We made 3 different chocolate fondue recipes from this site. This was THE BEST! I did add more cream and a little more brandy. Very good! Thanks for the recipe.

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Reviewer:

maliforte

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Dayton, Ohio, USA

Reviewed: Aug. 9, 2009

I think the key here is to cook on very low heat (no higher than low-medium), and to stir constantly - this will help the chocolate smooth out perfectly, and not chunk up and burn. Adding too much liquid definetly alters the flavor and structure of the chocolate - using oils makes the chocolate runny, using milk will make the chocolate sticky (and sometimes milk will prevent the chocolate from hardening properly for making chocolate covered fruit). I use Lindt chocolates, they're expensive but good. In my experience, most chocolates melt perfectly when given the time to do so, and without additives like liquor or cream.

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Reviewer:

JeremiahSal

Reviewed: Jun. 10, 2009

This was sooooo good. Everyone was stuffed after my dinner party and didn't want dessert...until I brought this out. 6 people ate almost all of this! I used 3 tablespoons regular brandy and 2 teaspoons maraschino cherry juice since I didn't have cherry brandy. 6 tablespoons of heavy cream and a bit more cinnamon than the recipe called for. They all thought I used an expensive chocolate. I told them it was French chocolate...Nestle, LOL

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Reviewer:

Tinacooks

Cooking Level: Intermediate

Home Town: Leon, Iowa, USA

Living In: Temecula, California, USA

Reviewed: Mar. 30, 2009

I hate leaving low marks for a recipe, but I just couldn't get this one to work right. I suspect the addition of the coffee may be the cuprit since there's water in it. Each time I've tried this recipe, the smooth, glossy chocolate becomes grainy and unusable (for fondu, at least. Thank God for brownies). I'm going to try one last time soon, leaving out the coffee and then maybe I can redo the rating. EDIT: Redoing the rating. This recipe works better with no coffee. It causes the chocolate to seize up. I'm sure the coffee flavor could be had with coffee liquor or extract instead, but don't use the real thing unless you like wasting ingredients.

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Reviewer:

TYRANT1100

Cooking Level: Expert

Reviewed: Feb. 22, 2009

Made this on Valentines Day. Huge hit with all. I just used regular brandy -- and it tasted great. Served with the usual fruits, but included dried pineapple. Will make again.

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