Chocolate Fondue

Ingredients:

·       10 ounces semisweet or bittersweet chocolate, chopped (see note)

·       1/3 cup milk

·       1/3 cup heavy cream

·       1 teaspoon vanilla extract (see note for other variations)

·       Lots of dipping options (strawberries, bananas, small rice krispie squares, vanilla cookies, etc.)

Instructions:

1.       In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don't let it come to a boil; keep it on low heat.

2.       Once melted, stir in the vanilla extract. If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.

3.       Serve with dippers of your choice.  Recommend: marshmallows, vanilla cookies, strawberries, rice krispie treats cut in little squares, bananas.

Notes:

v  Let's talk chocolate for a second. I almost always use Ghirardelli's bittersweet chips for our chocolate fondue - sometimes Ghirardelli's semisweet chips in a pinch, but we like it darker and richer with the bittersweet. I will warn you that I tried Nestle chips once and they didn't melt well (and the taste was off) so choose your chocolate carefully. If you aren't using a higher-end chocolate chip like Ghirardelli's or Guittard, I'd use a baking bar of chocolate (usually above the chocolate chips in the store aisle) since it tends to melt better than chocolate chips.

v  If you aren't a dark chocolate fan and want it rich and chocolatey without being too dark, several times when we've made this for friends that aren't as hip on dark chocolate as we are, at the end I dropped in about 1/2 cup chopped white chocolate (or Guittard white chocolate chips which melt better than other white chocolate chip brands) to melt for a creamier, lighter version. You'll probably want to add a touch more heavy cream to thin it out a bit if doing that - just play around with amounts and consistency.

v  Also, you can vary the flavor with the extract. We usually stick with vanilla but you could try adding orange extract or peppermint for a twist on the chocolate fondue.

v  A final note - depending on the type of fondue pot you have, you may be able to make the fondue start to finish in the pot; be sure to consult manufacturing directions if doing so.

Yield: 6-8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

From: Mel’s Kitchen Café - https://www.melskitchencafe.com/perfect-chocolate-fondue/

Cheesey Fondue

Ingredients:

·       2 cups lightly packed shredded Gruyere cheese (about 8 ounces)

·       1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)

·       2 tablespoons cornstarch

·       1 cup low-sodium, good-quality chicken broth

·       1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)

·       1 tablespoon finely minced or pressed garlic

·       1/4 teaspoon ground black or white pepper

·       1/4 teaspoon nutmeg

·       Dash of paprika

Instructions

1.       Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

2.       In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

3.       Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

4.       Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless!

Notes

Don't use pre-shredded cheese. It has a very different consistency than what you grate yourself - worth the tiny bit of extra work, I promise!

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

From: Mel’s Kitchen Café  https://www.melskitchencafe.com/classic-fondue-recipe/

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