No Valentine's Day fondue party is complete without chocolate fondue. This gooey and delicious dessert is decadent and festive. Serve with the classic accompaniments: fruit — strawberries, bananas, pineapple — salted pretzel sticks, biscotti, cubed pound or cheesecake. For a super special treat, make homemade marshmallows, tint them pink with red food coloring, and cut out with a heart shaped cookie cutter. For the classic chocolate fondue recipe and another for the marshmallows, read more.

Classic Chocolate Fondue
From Paula Deen

1 cup whipping cream
8 ounces premium chocolate, chopped
2 teaspoons orange liqueur (recommended: Grand Marnier)
Various sliced fruits and/or dessert treats, for dipping

1. Over low flame, heat cream until warm, but do not bring to a boil.
2. Pour in chocolate while stirring continuously. Mixture will become smooth. Stir in liqueur and transfer to a fondue pot.
3. Dip with various fruits or dessert treats.

Serves 8-10.

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Homemade Marshmallows
From Alton Brown

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
3. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
4. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high.
5. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
6. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
7. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
8. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
9. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Makes approximately 9 dozen marshmallows.

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