I think that chocolate is mandatory today.
Not only is it Friday and the start of a long weekend (!!), but it is Valentine’s Day.
I read online that more chocolate is sold on the days leading up to February fourteenth than at any other time of the year. So I do think that most everyone should be eating at least a little chocolate today.
Sooo, you are probably wondering about the little purple heart there on my hand.
Well, sometimes when my brain is not thinking properly or just dozing off, I doodle. And by doodle I do mean draw hearts and write my name and smiley faces all over my notebook , just like I was right back in high school. But hey, if I was a normal person that would have only been like less than two years ago, so I am not all that far off.
And sometimes I fill up the whole page.
When that happens I start on my hands apparently….and my feet. On this day I was really just stalling on writing my post. I just did not now what to say, so I totally covered my foot in purple and turquoise blue hearts.
I think that in some ways it helps me not to be so serious… like all the time.
I am kind of a serious person, so I gotta let my immature side have its moment in some way.
Anyway, this sandwich is kind of the same deal. It has its classy side, but it seems to lean more towards its fun/tinsy bit trashy side. The only for sure part of this sandwich is that both sides are delicious.
Not gonna lie, normally I try to stay away from the marshmallow fluff. I mean, it is almost all pure sugar. However, I have reasoned that if I make it myself it makes it like fifty times healthier or ok, at least not as processed. Plus, it is a million times better. Oh and easy – so obviously you must make your own fluff.
The fluffernutters are the trashy side to this dessert, where as the fondue is the classy side.
Get it now? Trashy meets classy? No? K, I will just stop now. FYI, I have not one funny bone in my body. Wish I did, but I don’t. Although, I can be funny, but it’s not on purpose…
Growing up I never even knew what a fluffernutter was. Heck, I did not know what a fluffernutter was this time last year, but the food blogging world has shown me the light. Bread, peanut butter and fluff.
Toast the bread in some butter and make warm Fluffernutters – a must.
As good as the Fluffernutters are on their own, there is still no chocolate and you guys know I really can not do a non chocolate food and try to call it a dessert around here.
Enter the Cabernet Chocolate Fondue. Wine and chocolate warmed together with heavy cream and made to be dipable. Just ohmyyygoosh!! I do not even know what words to say about that right now.
Ok well, I do actually.
Make some marshmallow fluff. Grab a bottle of wine and a lot of chocolate. Toast some bread and spread it with peanut butter and fluff. Grab your guy or better yet, your girlfriends. And…
And I do mean dip… a lot.
- 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.
- Add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until bubbles form. Slowly add a 1/4 cup of sugar and whip the egg whites to stiff peaks. Stop the mixer and set aside.
- Combine the remaining 1/2 cup of sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until the mixture reaches 230-240 degrees F on a candy thermometer.
- Once the sugar mixture reaches 230-240 degrees F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form, about 7 to 9 minutes. Add the vanilla extract during the last minute or two of beating.
- Use immediately, or store in an airtight container in the refrigerator.
*Marshmallow Fluff adapted from Brown Eyed Baker
Go to town.