Chocolate Marshmallow Fondue

by Jenn on February 14, 2012

in Desserts,Gluten Free

Chocolate Fondue

Happy Valentine’s Day!

I’m not really one for mushy gushy romance, and so like most other “greeting card holidays” (i.e. holidays I feel were made popular just to perpetuate the need to spend money on treats and cards), I simply use it as a good excuse to cook some tasty food (and for my husband’s gluten issues it is often much more convenient and enjoyable for us to cook than try to go out anyways).  In fact, my husband and I already “celebrated” Valentine’s Day this past weekend, cause work nights make it difficult to spend much time together relaxing.

We spent a lazy day together this weekend, with an indulgent dinner of buckwheat crêpes filled with braised duck, fennel, and chestnuts, and dessert of chocolate fondue and fresh fruit ( my favorite!).  After all, this may be our last quiet alone Valentine’s together, and while I am very much looking forward to our upcoming parenthood, I also wanted to cherish some quality together, just the two of us, for one more “holiday”.

Fondue may be a bit cliché for Valentine’s, but it’s easy. And fast. And rich. And decadent.  And naturally gluten free.  All things that let me spend more time with my husband enjoying the day together.

I was originally going to make a torte again like I had done in years past, but fondue just seemed so right. And we are en Suisse, the land of fondue, so porquoi pas? :)

This particular fondue utilized marshmallows, an ingredient I’ve never used in fondue before (other than for dipping). Once the chocolate and cream are heated together and melted, mini marshmallows melt in easily and give the chocolate a nice stable dipping consistency that is much more temperature tolerant than typical chocolate and cream combinations.  A tea light candle was more than enough to keep the chocolate warm – in fact too much – by the end we just blew out the candle and had no problem enjoying the fondue.  It also reheats particularly well, either in a microwave for short bits, back on the double boiler, or even by a lit candle underneath (though it does take more time this way and requires some frequent stirring).

Oh one more thing – if you don’t have a double boiler, make sure you are using a stainless or pyrex bowl over your pot of water. Don’t use a glass one, the large heat gradient will cause it to crack into a gazillion tiny pieces, as I found out this weekend!

Fruit for fondue

Also submitted to – Gluten Free Wednesdays