Chocolate and Marshmallow Fondue
Top Rated Recipe
Key Details:
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prep time: 10 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Swiss
Key Ingredients:
Cocoa powder
Marshmallows
Cornflour
Honey
Sweetened condensed milk
Butter
About Chocolate and Marshmallow Fondue
Table of Contents
Marshmallows give this fondue an extra special texture
Read More- Cocoa powder ½ cup
- Marshmallows 1 cup
- Cornflour ¼ cup
- Honey 1 cup
Step 1. Mix cocoa powder and cornflour in a deep non-stick pan. Add 1 cup water and mix well and cook on medium heat, stirring continuously, so that no lumps form.
Step 2. Add honey, condensed milk, butter and marshmallows and whisk till well blended. Add milk to get the desired consistency. When the fondue comes to a boil take the pan off the heat.
Read MoreIngredients
- Cocoa powder ½ cup
- Marshmallows 1 cup
- Cornflour ¼ cup
- Honey 1 cup
- Sweetened condensed milk 200 gms
- Butter 1 cup
- Milk as required
- Cake as required
- Strawberries, hulled as required
- Satay sticks as required
How to Make Chocolate and Marshmallow Fondue (Stepwise Photos)
Method
- Mix cocoa powder and cornflour in a deep non-stick pan. Add 1 cup water and mix well and cook on medium heat, stirring continuously, so that no lumps form.
- Add honey, condensed milk, butter and marshmallows and whisk till well blended. Add milk to get the desired consistency. When the fondue comes to a boil take the pan off the heat
- Fill the fondue equally into two different jars and keep it hot.
- Cut the cake into 1 inch cubes.
- Skew 2 cake cubes and 2 strawberries alternately on each satay stick, keep them on a serving platter and serve them with the chocolate-marshmallow fondue.
- While eating dip the satay sticks in the chocolate-marshmallow fondue and relish.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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