Best Classic Fondue Recipes

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CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.

Provided by Melissa Clark

Categories     dips and spreads, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

Steps:

  • Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
  • Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram

CLASSIC SWISS THREE-CHEESE FONDUE



Classic Swiss Three-Cheese Fondue image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 garlic clove, peeled
1 cup dry white wine
1 tablespoon fresh lemon juice
8 ounces Gruyere cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
8 ounces Emmentaler cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
3 ounces Appenzeller cheese, cut into cubes (about 1/2 cup)
4 teaspoons cornstarch
1 tablespoon kirsch
A few gratings of fresh nutmeg
Freshly ground pepper, to taste

Steps:

  • What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
  • Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
  • In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
  • Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

Provided by Chef John

Time 25m

Yield 10

Number Of Ingredients 8

1 ¼ cups dry white wine (such as Sauvignon Blanc)
1 tablespoon cherry brandy
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyere cheese
8 ounces shredded Emmentaler cheese

Steps:

  • Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
  • Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
  • Keep sauce warm while serving so it doesn't solidify.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g

CLASSIC CHEESE FONDUE



Classic cheese fondue image

Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles

Provided by Anna Glover

Categories     Dinner

Time 35m

Number Of Ingredients 8

200ml dry white wine
1 tbsp lemon juice
200g comte or gruyère, grated
200g emmental, grated
2 tsp cornflour
1 tbsp kirsch or schnapps
1 garlic clove, halved (optional)
crusty bread, boiled new potatoes, vegetable crudités and cornichons, to serve

Steps:

  • Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
  • Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

Provided by Patricia Heaton

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 10

12 ounces Gruyere cheese, grated
8 ounces Emmental or other imported Swiss cheese, grated
3 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 clove garlic, finely grated or minced
1/2 teaspoon powdered mustard
1/4 teaspoon freshly grated nutmeg
1 tablespoon cherry brandy, such as kirsch, optional
For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears
For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears

Steps:

  • Toss the Gruyere and Emmental with the flour in a medium bowl.
  • Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using.
  • If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to "warm." Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.

CLASSIC FONDUE



Classic Fondue image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces raclette or Swiss cheese, grated
8 ounces Gruyere cheese, grated
2 tablespoons cornstarch
1 cup sauvignon blanc or other dry white wine
1 clove garlic, pressed
Zest of 1 lemon
1 tablespoon kirsch
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
Crusty Bread, recipe follows, for serving
2 Granny Smith apples, sliced, for serving
2 pears, sliced, for serving
1 loaf crusty bread

Steps:

  • Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
  • In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
  • Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
  • Preheat the oven to 350 degrees F.
  • Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

CLASSIC BEEF FONDUE WITH SOUR CREAM AND HORSERADISH SAUCE



CLASSIC BEEF FONDUE WITH SOUR CREAM AND HORSERADISH SAUCE image

Categories     Beef

Yield 4-6

Number Of Ingredients 8

1/2 cup sour cream
2 tbspn prepared horseradish
1 whole scallion finely chopped
1 tspn fresh lemon juice
1/4 teaspoon salt
1/8 tspn ground pepper
Vegetable shortening for deep frying
2 pounds beef tenderloin well trimmed cut into 3/4 inch cubes

Steps:

  • Combine the sour cream horseradish, scallion, lemon juice, slat and pepper in a small bowl. Cover and let stand at room temperature for 1 hour for the blavors to blend. Melt vegetable shortening in a metal fondue pot to come halfway up the sides. Heat on the kitchen stove over high heat until 375 degrees F. Transfer to a fondue pot with flame.

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Valentine's Day Recipes

Number Of Ingredients 9

8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)
4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
2 tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
1 tablespoon kirsch (cherry brandy)
2 teaspoons freshly squeezed lemon juice
Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving

Steps:

  • Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium heat until it starts to bubble, about 6 minutes.
  • Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, 6 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner for up to 1 hour. Serve immediately with bread.

CLASSIC SWISS THREE-CHEESE FONDUE



Classic Swiss Three-Cheese Fondue image

From "Fondue: Great Food To Dip, Dunk, Savor, and Swirl", by Rick Rodgers. My husband makes this and I make the wheat-free bread and we also dip red and green apples. Other dippers could be boneless cooked chicken cubes, cooked garlic sausage or knockwurst, boiled new potatoes, blanched asparagus, broccoli, or cauliflower.

Provided by GinnyP

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 clove garlic, peeled
1 cup dry white wine
1 tablespoon fresh lemon juice
8 ounces gruyere cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
8 ounces emmenthaler cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
3 ounces Appenzeller cheese, cut into small cubes (about 1/2 c)
4 teaspoons cornstarch
1 tablespoon kirsch
3 dashes fresh nutmeg
fresh ground pepper, to taste

Steps:

  • Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic.
  • Add the wine and lemon juice and bring to a bare simmer over medium heat.
  • In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch.
  • A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another.
  • The fondue can bubble gently, but do not boil.
  • Stir in the kirsch and season with the nutmeg and pepper.
  • Transfer to a cheese fondue pot and keep warm over a fondue burner.
  • Serve immediately with dipping ingredients of your choice.

CLASSIC CHEESE FONDUE WITH FRENCH BREAD



Classic Cheese Fondue with French Bread image

In the 70's it was the rage to have fondue parties. This is the classic Cheese Fondue that I have used since then. Whether it is for a meal or as a dip this is an easy recipe.

Provided by Marsha Gardner

Categories     Other Main Dishes

Number Of Ingredients 10

2 clove garlic
2 c dry white wine
1 tsp lemon juice, fresh
2 lb gruyere cheese or half emmentaler a gruyere cheese
1/4 c kirsch (strong cherry-flavored liqueur)
1 Tbsp cornstarch
dash(es) freshly grated nutmeg
pinch freshly ground white pepper
pinch paprika, sweet mild
french bread, cubed

Steps:

  • 1. Rub the inside of the fondue pot with one clove of garlic and then discard.
  • 2. Cook wine and lemon juice int pot until very hot. Add garlic clove speared with a toothpick (it will make removing it easier). Decrease heat and stir in cheese, cooking until melted.
  • 3. In a separate bowl, blend kirsch with cornstarch, nutmeg, white pepper and paprika; stir into cheese until smooth. Keep on low heat and do not boil.
  • 4. Remove garlic clove and serve with French bread.

CLASSIC CHEESE FONDUE VARIATIONS



Classic Cheese Fondue Variations image

Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. These various cheese have been tested and work well in the classic fondue recipe Brick makes a fondue that is moderately sharp about midway between cheddar and Limburger. Fontina has a delicate nutty flavor and muenster is mild.

Provided by Nyteglori

Categories     Cheese

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

3 cups Fontina cheese or 3 cups muenster cheese, shredded
1 cup gruyere
1 1/2 teaspoons cornstarch
1 garlic clove
1 cup dry white wine
1 tablespoon lemon juice

Steps:

  • Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
  • Rub inside of pot with garlic clove cut in half. Discard garlic.
  • Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
  • Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
  • Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
  • Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

Nutrition Facts : Calories 66.2, Fat 3.5, SaturatedFat 2, Cholesterol 11.9, Sodium 37.6, Carbohydrate 1.2, Sugar 0.3, Protein 3.3

A CLASSIC CROCK POT FONDUE



A Classic Crock Pot Fondue image

Make and share this A Classic Crock Pot Fondue recipe from Food.com.

Provided by Miss Diggy

Categories     Cheese

Time 4h5m

Yield 15 serving(s)

Number Of Ingredients 7

2 1/2 cups white wine
3 garlic cloves
16 ounces gruyere cheese, grated
1 lb swiss cheese, grated
3 tablespoons flour
3 tablespoons kirsch
1/4 teaspoon ground nutmeg

Steps:

  • In saucepan simmer the wine and garlic.
  • Then put all into the crock pot, except for the nutmeg.
  • Let cook on high for 2 hours, sprinkle with nutmeg and cook for another 2 hours on low.

CLASSIC CHEESE FONDUE



CLASSIC CHEESE FONDUE image

Categories     Cheese

Yield 10 servings

Number Of Ingredients 8

1 pound Gruyère cheese, coarsely shredded
1/2 pound Emmentaler cheese, coarsely shredded
1 1/2 tablespoons cornstarch
1 garlic clove
1 cup dry white wine
1 tablespoon Kirsch
Salt and freshly ground white pepper
Crusty bread cubes, hard salami and small dill pickles, for serving

Steps:

  • Directions 1. In a bowl, toss the Gruyère and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles. Make Ahead The fondue can be refrigerated overnight and reheated in a microwave oven, or on the stove over low heat.

CLASSIC SWISS CHEESE FONDUE



CLASSIC SWISS CHEESE FONDUE image

Categories     Cheese

Yield 8 servings

Number Of Ingredients 9

1 garlic clove, halved
1 pound Gruyère cheese, grated
1/2 pound Emmentaler cheese or other Swiss cheese, grated
1 cup dry white wine
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 1/2 tablespoons kirsch
Freshly ground pepper
Freshly grated nutmeg

Steps:

  • Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

Make and share this Classic Cheese Fondue recipe from Food.com.

Provided by ElleFirebrand

Categories     Cheese

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb gruyere cheese, coarsely shredded
1/2 lb emmenthaler cheese, coarsely shredded
1 1/2 tablespoons cornstarch
1 garlic clove
1 cup dry white wine
1 tablespoon kirsch
salt
fresh ground white pepper
crusty hard bread, for serving
hard salami, for serving
1 small dill pickle, for serving

Steps:

  • In a bowl, toss the Gruyere and Emmentaler with the cornstarch.
  • Rub the inside of a cheese fondue pot, or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
  • Add the cheese mixture all at once.
  • Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
  • Stir in the Kirsch and season with salt and pepper.
  • Serve with the bread, salami and pickles.
  • Make ahead: The fondue can be refrigerated overnight and reheated in a microwave, or on the stove over low heat.

CLASSIC CHEESE FONDUE VAUDOISE



CLASSIC CHEESE FONDUE VAUDOISE image

Categories     Cheese     Broil     Quick & Easy     Casserole/Gratin     Winter     Vegan

Yield 2 2

Number Of Ingredients 7

3/4 pound aged Gruyere cheese - Gruyere is readily available but make sure you get an aged one not the american swiss cheese version.
1/2 pound Vacherin Fribourgeois cheese. This cheese is hard to find. A good alternative is Appenzeller or a French Comte. Many recipes call for Emmental but I don't recommend it as it is too mild and makes the fondue stringy
1 cup Fendant white wine. This wine is from the Chasselas grape and features fruity, floral and mineral flavors. It's likely hard to find but a good substitute is the French Vouvray which is also fruity and well balanced.
1 large rustic baguette. The bread should not be too fresh and not too thick so that when cut it into bite size cubes each piece has a has a crust. Day old baguette is best.
1 once Kirsch
2 tablespoons corn starch or maze
1 clove garlic

Steps:

  • The Preparation About an hour before serving cut the bread into bite sized cubes. Shred the cheeses into a big bowl, add the corn starch and toss thoroughly so that the cheese a has a fine coating of corn starch. Crack the garlic clove and rub throughly in the fondue pot creating a thin layer of garlic juice on the pot. Don't leave any pieces of garlic in the pot and discard the clove. Pour in the wine and heat (medium) until it begins to bubble. Do not allow it to boil. Using a wooden spoon slowly stir in the cheese one handful at a time. Stir each handful until it is completely blended. Repeat until all the cheese is added. It is important to continue stirring until serving. Continue stirring until the consistency is slightly thicker than heavy cream. Add in the shot of Krisch Light the sterno on a medium setting. Place the fondue on the stand and add a touch of fresh ground pepper Let the fun begin The Consumption Place a cube of bread on your fondue fork and dip into the fondue and stir around and eat directly. Be careful not to burn your mouth. It's important to keep the heat going. If the heat should go off the cheese will turn quickly to an uneatable gooey blob. Optionally you and have a shot of Kirsch on the side to dip your bread in prior to placing in the fondue. Serve with the same wine used in the fondue. As you get to the end there will be a layer of burnt cheese in the bottom of the pot. Optionally you can crack an egg into the pot and scramble it into the burnt cheese to finish with a few bites of cheese omelet. Enjoy!

CLASSIC FONDUE WITH FRUIT, VEGETABLES AND BREAD



Classic Fondue with Fruit, Vegetables and Bread image

Provided by Cat Cora

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 garlic clove
1 1/2 cups dry white wine
1 pound Gruyere, grated
1 tablespoon cornstarch
1 scratch fresh nutmeg
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 pound assorted fruit, cleaned
1/2 pound assorted vegetables, cleaned
1/2 loaf baguette, cut in cubes

Steps:

  • Preheat fondue pot.
  • Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine. In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with the fruit, vegetables and bread.

CLASSIC CHOCOLATE FONDUE



Classic Chocolate Fondue image

Another recipe by Ben O'Donoghue, very decadent and so easy to make. A lovely pudding to serve on a cold winter's day, especially with cream or ice-cream!

Provided by Tisme

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

140 g unsalted butter, plus extra for buttering ramekins
100 g plain flour, plus extra for dusting ramekins
140 g dark chocolate (70 per cent minimum cacao)
85 g caster sugar
3 eggs
3 egg yolks
cocoa, to serve (or icing sugar)
cream, to serve

Steps:

  • Preheat the oven to 180°C Butter and flour six 140ml ramekins. (I used used cocoa instead of flour, it gave a stronger cocoa flavour.) Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Make sure the bowl doesn't touch the water. Melt until thick and glossy.
  • Whisk the caster sugar, eggs and egg yolks together until the mixture reaches ribbon stage - it should be thick, creamy and holding its shape. Pour the melted chocolate over the egg mixture, and sift on the flour. Use a large metal spoon to carefully fold the flour into the mixture. Divide the mixture between the prepared ramekins, leaving space at the top for the fondants to rise.
  • Place the remaining ramekins in the oven and bake for 9-10 minutes. Be careful of the temperature and cooking time -- when cooked, the fondant should be molten and oozy in the centre. Youc could test by cooking 1 fondant first if you prefer.
  • Remove from the oven and allow to rest for a minute or two. If the ramekins are too hot to handle, use a tea towel to turn them out on to plates. Dust the fondants with cocoa or icing sugar and serve with cream.

Nutrition Facts : Calories 475.2, Fat 35.7, SaturatedFat 21.1, Cholesterol 226.2, Sodium 47.9, Carbohydrate 37.5, Fiber 4.4, Sugar 14.6, Protein 9.7

CLASSIC CHOCOLATE FONDUE



CLASSIC CHOCOLATE FONDUE image

Categories     Chocolate     Dessert     Kid-Friendly

Yield 6-8 servings

Number Of Ingredients 8

8 oz. bittersweet chocolate, chopped
1/2 cup heavy cream
2 tbsp. kirsch
1/4 tsp. almond extract
Angel food or pound cake, cut into 1-inch cubes
Dried apricots, plumped in hot water
Fresh fruit, such as grapes, strawberries, cherries, or figs
Marshmallows

Steps:

  • Place the chocolate and cream into a fondue pot or heat-proof bowl set over simmering water. Stir until melted and smooth. Stir in kirsch and almond extract. Set fondue pot with mixture over a candle or canned heat. Arrange cake, fruit, and marshmallows in platters and serve with skewers for dipping.

CLASSIC CHOCOLATE FONDUE



Classic Chocolate Fondue image

Give melty, delicious classic chocolate fondue an unexpected lift with an infusion of coffee. This Classic Chocolate Fondue comes with a twist!

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 3

1 can (14 oz.) sweetened condensed milk
1/2 cup brewed strong MAXWELL HOUSE Coffee
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • Cook ingredients in saucepan on medium-low heat 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0.6379 g, Sugar 0 g, Protein 2 g

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