Chocolate Fountain with Vodka & Cream
1 cup Iceberg vodka
17.5 oz Dark chocolate chopped finely
¾ cup Sugar
¾ cup Cocoa powder
5 cups 10% cream
2 tbsp Cornstarch
1 tsp Vanilla extract
Pinch of kosher salt
Combine 1 ¼ cup cream and cornstarch together in a mason jar with the lid screwed tight, and shake vigorously until a smooth slurry forms.
In a small bowl, mix the sugar and cocoa powder together and set aside.
On medium-high heat, heat the remaining cream in a medium saucepan until it steams and lightly bubbles. Reduce the heat to medium.
Whisk in the cream and cornstarch mixture slowly while constantly whisking until the mixture starts to thicken and look glossy.
Turn the heat to low, and whisk in the cocoa mixture in three equal batches, whisking each until smooth before adding more. Continue to whisk the mixture until it thickens.
Slowly add the chopped chocolate while whisking until smooth and shiny. The liquid should coat the back of a spoon.
Take the mixture off the heat and add the Iceberg Vodka slowly while stirring. Pour into a chocolate fountain and turn on the heat and motor function.
A variation on French drinking chocolate, this can be enjoyed straight up or used as a chocolate fondue. Enjoy!