1 - 7 ounce container gluten free Marshmallow Crème (1½ cups) 1½ cups semisweet or bittersweet chocolate chips ¼ cup water 1 cup heavy cream 1 teaspoon pure vanilla extract
Optional garnishes: Whipped Cream Berries or other fruit Mint Springs
Combine the marshmallow crème, chocolate chips and water in a heavy saucepan over low heat. Cook gently, stirring occasionally until the crème and chocolate are melted and smooth. Remove from heat and let cool. If you cooked it over very low heat, it won't take long, just about 3 or 4 minutes.
Whip the cream with the vanilla until thick, soft peaks form. Fold the cream into the chocolate mixture until fully combined. Spoon into small dessert dishes and chill for about 5 minutes. Can be made a day ahead and stored in the refrigerator.
Garnish with whipped cream, berries or fruit, and sprigs of mint if desired.