- 3 bars semisweet chocolate, chopped
- 2 cups best-quality chocolate sauce
- 1 cup cabernet sauvignon
- 1 bag large marshmallows, roasted
- 15 to 20 biscotti
In a saute pan over medium heat, mix solid chocolate, chocolate sauce and cabernet. Mix well. Place 1 roasted marshmallow on a piece of biscotti. Top with as much chocolate cabernet sauce as desired (1 to 2 tablespoons), or just dip it into the sauce.
Recipe courtesy of Michael Chiarello