Oh Valentine’s Day. So much pressure, so many expectations, often so many disappointments. Falling on a Friday this year, I think it’s heightened even more. Good luck getting a reservation and with the weather lately, who knows what will happen. Slipping through icy streets to pack into a crowded restaurant with others working hard to enjoy themselves? Doesn’t sound too appealing to me. Here’s a thought: stay in, watch a good movie, drink champagne and eat a lot of chocolate. Preferably in liquid form. Sounds good doesn’t it?
I propose a fondue. Dig out that pot you bought on a whim and have used once, perhaps received as a wedding gift and have yet to open, or maybe the burnt orange one from the 70’s you “borrowed” from your mother or found at some fabulous thrift store. Fondue is awesome and regardless of where you got your pot, you need more fondue in your life. We all do.
Dipping things into liquid, molten goodness does miraculous things. Hysterical, profound conversations take place over pots of fondue. And never underestimate the power and danger of a pointy fondue fork; immensely effective in emphasizing a point or defending your territory from interlopers. Someone horning in on that last strawberry? Not on my watch, pal.
Something just happens when you share a pot of fondue; it’s fun. It’s participatory, it’s social, and even can be romantic. Really, the whole dipping thing? C’mon! And what goes better with champagne than melted chocolate?
Impressive, yes, and deceiptively easy … a simple ganache enhanced with dulce de leche for a luscious, rich texture that coats fruit and pound cake most perfectly. If you make your own dulce de leche, this will be magnificent but it’s quite good with a can easily found in a Hispanic market or that aisle of the grocery store making this doubly easy. Gather up things to dip – strawberries, bananas, marshmallows, pound cake – and this will come together in no time. Make the mixture ahead and all you need to do is simply reheat, creating a perfect “impromptu” Valentine’s Day dessert.
STRESS THERAPY BAKING FACTOR: PERFECT. Pop open a bottle of champagne, present an array of fantastic things to dip and you’ve got a party on your hands, whether the guest list is large or just for two.
On this blog four years ago: Fancy Valentine’s Day Cookies
On this blog three years ago: Chocolate Churros (with Mexican Hot Chocolate)
On this blog two years ago: St. John Dark Chocolate Ice Cream (the best, craziest, darkest chocolate ice cream you’ll ever make)
On this blog one year ago: Peppermint Patty Brownies
Other Chocolate Dulce de Leche recipes from this blog: Chocolate Dulce de Leche Swirled Ice Cream, Double Chocolate Alfajores
Other Chocolate Recipes from this blog: check out the Chocolate Archives here
CHOCOLATE DULCE DE LECHE FONDUE
Serves at least 6
1 13.4-ounce cans dulce de leche or 1 ½ cups homemade dulce de leche
6 ounces bittersweet chocolate, finely chopped
1 ½ Tablespoons unsalted butter
1 ½ teaspoons vanilla extract
¼ teaspoon sea salt
1 ½ cups heavy cream
- Melt the chocolate and butter until smooth either over a double boiler or in the microwave (45 second bursts at 50% power, stirring between bursts).
- In a heavy bottomed saucepan over low heat, bring the cream just to a boil.
- Add the melted chocolate/butter, dulce de leche, and salt; stir until smooth.
- Remove from the heat and stir in the vanilla.
- Transfer to the fondue pot, light the sterno and dip, stirring occasionally and adjusting the heat as needed to prevent scorching.
- Do ahead: you can make the mixture up to 3 days ahead and keep chilled until needed. Rewarm over the stove, adding additional cream if needed to thin.
STRESSCAKE 
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