1/2 cup good-quality unsweetened cocoa powder
3 tablespoons freeze-dried instant coffee granules
1/2 teaspoon cinnamon
2/3 cup spring water
2/3 cup sugar
2 tablespoons light corn syrup
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
2 tablespoons coffee-flavored liqueur
1/4 cup milk (optional)
In small bowl, whisk together cocoa powder, instant coffee, and cinnamon.
In medium-size saucepan, stir together water, sugar, and corn syrup. Bring to boiling; reduce heat and simmer, uncovered, until bubbly, slightly thickened, and still clear, about 10 minutes. Remove saucepan from heat. Whisk in cocoa powder mixture. Return to heat. Stir in heavy cream. Bring to simmering over medium heat; simmer, uncovered, 5 minutes.
Remove pan from heat. Stir in chopped chocolate and liqueur. For a thinner mixture if desired, stir in milk. Pour into fondue pot; keep warm over candle or canned heat burner. Serve with fruit and pound cake for dipping.
