Dessert fondue with chocolate, cream, whiskey and espresso powder. You can substitute other liquors for the whiskey if you prefer or even use a non-alcohol flavoring such as Brandy extract.
Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.
Recipe uses cocoa powder, sugar, syrup and cream.
This is a really easy and quick to make recipe just uses white chocolate morsels, butter and cream.