When I studied abroad in Scotland I had the distinct horror of realizing that Europeans don’t eat Fluff. True to my sweet-tooth-American-self, I made it a mission to change that (well, not for all the Europeans, just the ones I knew). I tacked a peanut butter and fluff platter onto our makeshift Thanksgiving display and had them all take a bite. While I felt I’d done them a great service, the most I got out of it was, “so that’s a dessert?” No, not really. In America we eat that for lunch (or at least we wish we did).
So I recently decided to revisit the childhood favorite and add an elevated (read: more adult) touch with chocolate cabernet fondue sauce. It was unreal. It was so delicious, in fact, that I’d have to agree with those friends of mine: this is a dessert. See full recipe details below.
Ingredients
- 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 (I used fresh white bread from the bakery)
- 4-8 tablespoons peanut butter
- 4-8 tablespoons homemade marshmallow fluff or store bought
Directions
- 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.
