Chocolate Whisky Fondue Recipes

CHOCOLATE WHISKY FONDUE

Steps:

• Place sugar and water in a small non-aluminum saucepan.
• Cook over low heat until mixture simmers, cover and simmer 5 minutes.
• Remove from heat, uncover and cool to lukewarm.
• Melt semisweet and unsweetened chocolates with butter and cream.
• Slowly blend cooled sugar syrup into chocolate mixture using whisk, reserve at room temperature until ready to serve.
• to serve, reheat chocolate mixture in double boiler over hot water just until hot.
• Stir Scotch into chocolate mixture.
• Transfer mixture to warm fondue pot or serving dish.
• Serve with cake cubes and fruit, as desired, for dipping (fondue will thicken as it cools).

CHOCOLATE FONDUE

Steps:

• Heat the heavy cream and the salt in a saucepan, over medium heat, until steaming.
• Remove from heat and add the chocolate. Let it stand for a couple of minutes, then whisk or stir until melted.
• Stir in the vanilla extract and, if using, the cognac.
• Adjust the texture by adding more heavy cream or chocolate if needed. Heavy cream will thin it out and chocolate will thicken.
• Pour into a fondue pot and serve with your favorite dippers!

CHOCOLATE FONDUE

Steps:

• Heat the cream in a saucepan over low to medium heat until warmed through but not bubbling; add the bittersweet chocolate, semisweet chocolate, amaretto and vanilla and stir until the chocolate is melted. Pour the mixture into a fondue pot.
• Arrange your dipping ingredients on a platter and serve!

CLASSIC CHEESE FONDUE

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)