Chocolate Fondue

Tips:

- Make sure everything is prepped before you turn the stove on.  

- Don't try and make the fondue in the pot. Do it on the stove first and transfer to the fondue pot after it's prepared.

- Do not leave the chocolate unattended after you've started - it will either clump, scorch or curdle if you walk away - don't know why, but it always happens to me. 

Ingredients:

2 ½ Cups Chocolate Chips

2 Cups Heavy Cream

1 Tbsp. Vanilla

Directions:

1. Combine the chocolate and the cream and heat over medium until the chocolate is melted, STIRRING CONSTANTLY.  Do not leave unattended!   

2. Add the vanilla off heat and stir until smooth.

3. Transfer to fondue pots and serve with:

Pound Cake

Fresh Fruit 

Bananas

Kiwi

Strawberries

Pineapple

Pretzels

Candy

Marshmallows

*The basics of this fondue is a chocolate ganache, all you would need to do to make truffles is scoop up little balls and roll it around in powdered sugar.  Add more cream and you can then chill the whole thing and whip it and it becomes chocolate mousse.

Cheese Fondue

Tips:

   1. Make sure everything is prepped before you turn the stove on.  

   2. Don't try and make the fondue in the pot. Do it on the stove first and transfer to the fondue pot after it's prepared.

   3. Do not leave the cheese unattended after you've started - it will either clump, scorch or curdle if you walk away - don't know why, but it always. 

Ingredients:

2 lbs. Grated Cheese (I prefer White Cheddar).

4 Cups Melting Liquid (This can be sparkling cider, or beverage of your choice that starts with a "B" and ends with an "R".)

4 Tbsp. Corn Starch

Hot Sauce to Taste

Garlic Powder to Taste

Directions:

1. Heat the melting liquid over a medium high flame. 

2. Take half of the cheese and toss in a separate bowl with the corn starch. (Keep the rest of the cheese in reserve.) 

3. When the melting liquid is simmering, add the cheese that has been tossed with the corn starch.  

4. Stirring until it has melted and been incorporated.  

5. Add in the rest of the cheese and the hot sauce and garlic powder to your taste preferences.  

6. Never add more cheese until the previous addition has been melted and incorporated.  Bring up to a melting point.  

7. Transfer to a fondue pot over a flame to keep warm. 

8. Stir the pot as necessary to prevent scorching. 

Serves 4 people

Serve with:

Bread

Veggies (Broccoli, Carrots)

Granny Smith Apples

Pretzels 

Tortilla Chips