Mexican Chocolate Fondue

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Muy Bueno Cookbook


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1/4 cup heavy whipping cream

1 3.3 ounce tablet Mexican chocolate (recommend Ibarra or Abuelita), chopped

1 tablespoon unsalted butter

3 tablespoons unsweetened cocoa powder (optional for thicker chocolate)

1/4 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

2 tablespoons coffee flavored liqueur (recommend Kahlua or Frangelico) (optional)

Dippers - Strawberries, Apples, Mango, Pineapple, Papaya, Star fruit, Banana, Raspberries, Blackberries, Kiwi, Pan dulce, Marshmallows

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