Ingredients

The following ingredients have 2 Servings
  • 6 ounces dark chocolate (chopped)
  • 6 ounces milk or semi-sweet chocolate (chopped)
  • 1 cup heavy cream
  • 2 tablespoons Cabernet
  • 1 teaspoon espresso powder (optional)
  • pinch of salt
  • 4 slices whole grain bread (use gluten free bread for a gluten free version)
  • 4-8 tablespoons peanut butter
  • 4-8 tablespoons homemade marshmallow fluff or store bought
  • 2 egg whites (at room temperature)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar (divided)
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • pinch of salt
  • 1 teaspoon vanilla extract

Instruction

  • To make the fondue, warm the heavy cream over medium-low heat until bubbles show and it begins to lightly and slowly boil. Add the chocolate and whisk until smooth and fully incorporated.
  • Remove from the heat and stir in the Cabernet wine and expresso powder. Transfer to a fondue pot heated over a low flame. Or use a cast iron sauce pot and keep the pot over the lowest flame possible. If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir.
  • To make the fluffernutters, toast your toast, either in the toaster or in a skillet, with a little butter (I used butter and a skillet). Spread a layer of marshmallow fluff on one piece and then a layer of peanut butter on another. Sandwich the two pieces of toast together. Repeat with the remaining toast. Start dipping immediately.