Chocolate fondue and Valentine's Day go hand in hand in my mind like cookies and Christmas and pumpkin pie and Thanksgiving. Translation: you just gotta have chocolate fondue around this time of year. Appropriately, today is National Chocolate Fondue Day! Now we have two excuses to make some gooey warm liquid chocolate. A year ago to celebrate Valentine's Day I hosted a fondue party for my girlfriends and I made chocolate fondue and a whole bunch of toppings. I made a vanilla cheesecake cut into cubes, pink heart shaped marshmallows, and had bananas and strawberries. It was beyond good, it was like heaven. For the recipe I used to make my chocolate fondue, read more
16 ounces chocolate (milk, dark or semisweet), broken in pieces
1/2 pint whipping cream
1/2 cup caramel topping
3 tablespoons Torani hazelnut syrup or favorite liqueur
- Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Some suggestions are strawberries, bananas, apples, grapes, cherries, pound cake, marshmallows, raisins and shelled nuts.
- Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar, for dusting
- Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
- Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
- Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm-ball stage). Immediately remove pan from heat.
- With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
- Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan.
- Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out.
- Turn out onto a board; cut marshmallows into any shape you like, and dust with more confectioners' sugar.
Makes about 40.