No-Fail Cheese and Chocolate Fondue

Fondue is a fun party food, but it has a reputation of being a little hard to do.

Lindsey Joy Smith shares fondue recipes you won’t be able to mess up.

Cheese Fondue
1/2 lb shredded Swiss cheese
1/2 lb shredded Gruyere Cheese
2 T corn starch
1 garlic clove, sliced
1 cup white wine
1 T lemon juice.

In a large bowl, gently mix the cheese with the cornstarch. Rub the garlic clove all over the inside of a medium sauce pan. Heat the wine and lemon juice to a slow simmer. Gradually add the cheese, gently melting each addition before adding more to help ensure a smooth fondue. Once creamy and delicious, either consume it immediately, or pour in a fondue pot to keep it warm, stirring occasionally to keep it clump free. Serve with crusty bread, carrots, broccoli, apples, etc. Anything that goes well with cheese should be dipped into this fondue. Fondue is how adults play with their food.
Chocolate Fondue Ganache
2 ½ cups heavy whipping cream
12 ounces excellent chocolate chips (don’t use the cheap stuff! It will waste the heavy cream and will break your mother’s heart).

Heat up the heavy cream in a sauce pan just until it boils. Watch this extremely closely because in the blink of an eye, just when you thought your life was perfect, it can boil over and make a giant mess of your stove top. Pour the heated heavy cream directly over the high quality chocolate chips and let it sit for 5 minutes. Then whip it up. Lots of whipping and you’ll get frosting. A little less whipping and you’ll get a yummy fondue for dipping fruit into. It pours very nicely as a glaze over cake or chill it in the fridge and you can scoop it out into truffle balls. Ganache also goes well with the six-hour version of Pride and Prejudice starring Collin Firth.

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