Ingredients
- 1/3 cup whole milk
- 1 pound sweet gourmet Swiss chocolate
- 1 tablespoon marshmallow creme
- 1 ounce Bacardi 151 rum
- 3 Oreo cookies, crushed
Dipping foods: poundcake, cheesecake, brownies, beignets, marshmallows, cut in half and rolled in graham cracker crumbs or cookie crumbs, strawberries, pineapple, cherries, bananas, apples, raspberries.
In fondue pot, pour in milk and turn burner to medium high. Be careful not to let the milk scorch. Break chocolate into small pieces. When milk becomes warm, add in half of the chocolate pieces. Stir continuously. As chocolate mixture thickens, add more of the chocolate until you have reached desired consistency. Turn burner to low. Add marshmallow creme, but do not stir. Just before serving, add the Bacardi Rum. Carefully light the chocolate sauce with a long match. While flame is still burning, stir the marshmallow creme to allow it to toast. Garnish with crushed Oreo cookies.
— From The Melting Pot