Dark Chocolate Slow Cooker Fondue with Blood Orange Agrumato & Aged Balsamic

Is there a more appropriate dessert to serve when hanging out with friends and family over the holidays than a Chocolate Fondue? Not in my house, and I will admit that I serve this to my friends year-round. Not only does it give you something to “do” while you are chatting after a meal, but it’s also very easy and customizable for each person.

Ingredients

• 1 pound dark chocolate chips or whole bars chopped coarsely
• 1 cup heavy cream
• 1/2 cup milk
•  2 Tbs. North Conway Olive Oil Company Blood Orange Infused Olive Oil
• 1 Tbs. Fresh Orange Zest
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 2 tablespoons North Conway Olive Oil Company Tangerine DarkBalsamic or Traditional, Vanilla, Cherry, etc...
• Cookies, Fruit, marshmallows or pound cake, for serving

Directions
Special equipment: 6-quart slow cooker

Heat a 6-quart slow cooker with insert on high until hot.

Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert.

Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low.

Whisk in the balsamic just before serving.

Serve with cookies, pretzels, cut up fruit, marshmallows or pound cake.

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