How to cook fondue at home from cheese, eggplant, sweet chocolate, meat? Fondue: the best recipes

Fondue is not just a tasty dish. Fondue is communication, friendly gatherings and warm meetings around a magic pot of boiling cheese.

The Swiss dish with the French name Fondu (French for “melted”) came to us from the snow-covered homes of Alpine farmers, and it got there thanks to the forced ingenuity of mountain shepherds. Leaving for a long time in the mountains, they took with them only modest food supplies, among which were hardened cheese, bread and wine prepared in the summer. In order to somehow diversify the meager diet, the shepherds came up with the idea of melting cheese pieces with wine in a caquelon clay pot. They dipped slices of stale bread into this hearty, wine-scented cheese mass. This is how the fondue ceremony, beloved by millions, appeared, which to this day gathers delicious friendly and family feasts.

Today, fondue has acquired many new looks - cheese, butter, bouillon, chocolate and even fondue with ice cream, but the tradition has remained the same. In a ceramic, clay or metal fondue pot, which is installed over an open fire in the form of a burner or a simple candle, the fondue base is heated, seasoned with spices. Guests who have gathered for a meal, using elongated forks, dip pieces of dried bread, vegetables, meat, fish, mushrooms, or fruits and berries into a pot, if it is a sweet fondue. Wash down the Swiss dish with dry wine and have warm conversations.

For such a simple meal, the table should be set accordingly. No pomposity and pretentiousness! Only natural colors and natural decor: wild flowers, rustic textiles and plain dishes - expensive silver and crystal will look a little ridiculous on such a table. Bread should be served in wicker baskets, and appetizers and sauces should be served in small neat vases. It is this ritual of serving and eating that is considered traditional for fondue.

The food of the Swiss shepherds has firmly established itself in many cuisines of the world, but in each it has acquired its own unique character and personality. Thanks to the best recipes and culinary experiments, you can also create your own original fondue that will take you back to those distant times when spiritual human communication and food that united were valued.

TOP 5 recipes how to cook fondue

Recipe 1. Classic Neuchâtel Fondue

For 4 servings: 300 g Gruyere cheese, 100 g Emmental cheese, 200 ml dry white wine, garlic clove, 2 teaspoons of corn starch, 1-2 tbsp. spoons of fresh lemon juice, Kirsch (cherry vodka), French baguette, spices to taste.

From cheeses, cut off a hard crust, grate with large holes in one dish. Mix the strand.
Cut yesterday's or slightly dried bread into slices 3 by 3 cm, put in a bread basket. If you take the bread fresh, it will not hold well on the fork and may fall into the cheese.
Cut the garlic clove in half lengthwise and rub the inside of the fondue pot well.
Put the fondue pot on the burner and set the fire to medium. Pour wine, lemon juice into a heating pot. Dissolve the cornstarch immediately.
After a few minutes, when the wine is well heated, add a mixture of cheeses, season with spices, focusing on your taste.
Stirring continuously with a wooden spoon, melt the cheese chips. Too liquid mass can be thickened with an additional portion of starch, too thick - diluted with wine.
When soft bubbles appear on the surface of the mass, pour in a little kirsch, mix everything.
Tip: The procedure for heating wine and cheese mass can be carried out on the stove, and the finished fondue can be transferred to the burner. This will speed up the cooking time.
By adjusting the temperature of the heating pot, start cooking and eating fondue. String slices of bread on special long forks and dip it in a softly boiling cheese mass.

As an appetizer for Neuchâtel fondue, in addition to bread, you can serve: small tubers of boiled potatoes, ham, dry-cured sausage, meat, pickled gherkins and onions, sun-dried tomatoes, pieces of fresh sweet pepper, pickled mushrooms, artichokes and olives.

Recipe 2. Three Cheese Fondue with Champagne

For 6 servings: 200 g Gruyere cheese, 85 g Brie cheese, 140 g Emmental cheese, 1.25 cups of champagne, 4 teaspoons of maize (corn) starch, 1 tbsp. a spoonful of lemon juice, 1 shallot, a pinch of nutmeg and black pepper, rustic bread.

Mix corn starch and lemon juice in a separate bowl.
Combine champagne and chopped shallots in a fondue pot or thick-walled bowl, heat for a couple of minutes over low heat.
Remove the fondue pot from the hob and sprinkle all the cheeses crumbled on a grater (Brie can be finely chopped).
Add starch and lemon juice to the mixture of cheeses and champagne. Return the saucepan to the stove, reduce the heat to medium-low, and melt the cheese, stirring, until it is smooth (about 12 minutes).
When the mass begins to form boiling bubbles, add spices (walnut and pepper).
Put the champagne cheese fondue on a low heat burner so that the temperature is just enough to keep it warm.
Cut the dried bread into small convenient slices, serve with fondue.

Recipe 3. Mexican Fondue

For 6 servings: 300 g of any soft cream cheese, 300 g of Cheddar cheese, 300 ml of light beer, 3 teaspoons of starch, 2 tbsp. spoons of lime juice, 4 tbsp. tablespoons tequila, 1 chili pepper.

Grind the cheeses on a grater with the largest holes, or chop finely.
Prepare a thickener for the cheese mass: mix starch, lime juice and tequila until smooth.
Pour the beer from the fondue bowl, heat to a boil and reduce the temperature to a minimum.
Stir the beer with a wooden spatula, add cheese chips and wait until the mixture becomes smooth.
Thicken the mass with a mixture of starch, tequila and lime. Stir in finely chopped chile pod. In order not to spoil the dish with excessive spiciness, introduce pepper in parts, tasting the cheese.
Move the fondue to a stand, adjust the fire on the burner so that the cheese mass is constantly warmed up, but not burnt.
Serve Mexican fondue with potato chips or seafood.

Recipe 4. Dutch fondue with vegetables

For 6-8 servings: 500 g Dutch cheese, a glass of milk, ½ onion, a teaspoon of cumin, 3 teaspoons of cornmeal, 3 tbsp. spoons of gin, garlic clove, white bread, medium-sized head of cauliflower, 1 large sweet pepper, sun-dried tomatoes, fresh mushrooms, spices to taste.

Grate the thick sides of a fondue pot with half an onion and place on the stove. Pour in the milk and bring to a boil, under supervision.
Add the grated cheese in parts, stirring the mass with a spoon. As the cheese grows, crush the mixture with cumin.
In a separate bowl, combine flour and gin. Pour the homogeneous consistency into the milk-cheese mass.
Heat the fondue sauce on the stove for a few more minutes, without stopping stirring, until the mass forms a creamy consistency. Spice up.
Prepare garlic croutons: cut the bread into slices convenient for piercing with a fork, dry in the oven and grate with a clove of garlic.
Divide the cabbage head into inflorescences, blanch in salted boiling water for two minutes. Also, cabbage, like peppers, mushrooms and bread can be lightly grilled. This will give the dish a subtle campfire flavor.
Move the fondue maker with cheese to a burner with a quiet fire. Arrange vegetables and bread in beautiful bowls.

Recipe 5. Chocolate fondue Schokoladenfondue

The recipe for this fondue has a little history, which produced a chocolate masterpiece. In 1966, at a press conference for journalists, a treat was arranged, at which fondue made from Toblerone chocolate served as a dessert. This dish made a splash, and enchanted journalists glorified it all over the world, which did not pass by the attention of restaurateurs. So chocolate fondue became a celebrity.

Experts say that the most delicious chocolate fondue is still Toblerone chocolate. The combination of almonds and honey in its recipe makes the dish unforgettable. But cream dessert can also be made from other types of chocolate, the main thing is that it must be of high quality! The percentage of beans in such a tile must be as high as possible. Black, milk and even white chocolate fondues will find the shortest way to your heart.

For 6 servings: 400 g chopped chocolate, 100 ml cream (fat), 16 g butter, ¼ tsp vanilla extract, ¼ tsp ground cinnamon, 2 tbsp. spoons of liquor (coffee, orange).

For serving: favorite fruits, but preferably with pulp (strawberries, melons, pears, apples, pineapples, bananas, oranges, mangoes, dried fruits, etc.), soft cookies, sponge cake, marshmallows, marshmallows, cheesecakes.

Wash and dry the fruits, cut into large pieces. Remove stems and pits from berries. Biscuit, marshmallows and muffins are also divided into pieces.
Pour cream into a container with thickened walls, heat.
Remove from hot surface and add chopped chocolate. Dissolve it in warm cream completely.
Add soft butter, vanilla, cinnamon. If the dessert will not be served to children, pour in the liquor, for a thicker cream, you can add 3 tbsp. tablespoons unsweetened cocoa powder Stir the chocolate-cream mixture until a smooth mass is formed.
Pour the chocolate into the fondue bowl, light the burner under it.
Using fork skewers, dip pieces of fruit, biscuits and sweets into hot chocolate. During the meal, stir the cream. If it starts to thicken too much, pour in warm cream (add 1 tablespoon until the desired consistency is formed).

Fondue is very easy to prepare, but experimenting and improving the taste with the help of culinary tips, you can come up with the formula for the perfect dish at home.

To prepare fondue, it is not necessary to buy a fondue maker, a special burner and gravy boats. However, serving fondue in ordinary dishes makes the feast ordinary. To create an atmosphere and receive dear guests, it is better to purchase a caquelon and all related paraphernalia.
When you first use the fondue maker, you need to “harden it” so that in the future the cheese or chocolate mixture does not stick to the walls and bottom of the caquelon. To do this, boil a mixture of water and milk (1: 1) in a new dish.
Instead of the classic Swiss cheese with a nutty flavor (Gruyere), you can take any hard, but with the presence of some savory notes in it. Alternatives may be: Cheddar, Mozzarella, Beaufort, Edam, Kostroma with pepper, etc.
Cherry Kirsch can also be replaced by using homemade cherry vodka infused with cherry berries for a month instead.
In order for fondue from several varieties of cheese to melt better and create a homogeneous, smooth mass, lemon or lime juice is added to the cheese.
You need to thicken the cheese fondue with starch before boiling the cheese. Starch should be added quickly, without stopping stirring, to avoid the appearance of seals.
The whole process of making fondue must be accompanied by stirring movements, but not in a circle, but in the shape of a figure eight. So cheese or chocolate masses will not stick to the bottom.
Chocolate fondues contain a lot of sugar, which quickly melts and settles to the bottom. Therefore, the burner should only keep the cream warm, while not forgetting to stir it periodically.
Fondue is served with the type of alcohol on which it is prepared. It can also be hot tea or grape juice if the fondue is dessert.

A party where fondue is served is doomed to be successful. After all, fondue is not just food. First of all, this is an emotionally colored holiday, where attention is paid to guests and warm intimate conversations, and fondue is a special atmosphere in which everyone decides for himself whether this is a celebration of the soul or taste.

general information

Chocolate fondue is the perfect treat for a romantic dinner or buffet. Most people cannot imagine their life without chocolate, and we suggest eating it with fruits as well. To prepare this dish, you need to have a special device called a fondue maker.

What to cook

Today, in many shops that sell dishes, you can find a fondue pot. It looks like a bowler hat, which has several stable legs, with a special burner or candle between them. Let's figure out how to use the fondue pot. To make a chocolate product, we need a ceramic pot. The set includes small saucepans and skewers. If a large company is going, then you can purchase additional or take regular plugs. Using this device is very easy. It is enough to melt chocolate on a gas stove and then, using a burner or a candle, maintain the required temperature throughout the meal. If you have a lot of time to cook, then you can melt it right on the burner. As soon as the chocolate fondue is ready, you can take fruits and complement the dish.

What will be needed?

The recipe for chocolate fondue is very simple. Thanks to him, you can pamper yourself with this yummy all year round. Chocolate fondue contains the following ingredients:

Cream of medium fat content - 100 g;

Favorite chocolate - 4 tiles;

A little butter;

Vanilla, cinnamon, liqueur;

Fruits: grapes, strawberries, banana, peach, kiwi, in general, whatever you want.

How to cook

Cut the washed fruit into small pieces so that it is easy to prick them on skewers. It is best to melt chocolate in a steam bath and only then serve it in a ceramic pot. Broken into pieces, it is poured with cream and brought to a boil. Remember that if the cream is initially hot, it will simply curdle. Boil, stirring constantly with a spoon, preferably a wooden one. Now it's time to add oil, spices and liquor. When you get the right consistency, pour the chocolate into a fondue bowl and place it on a burner or candle. That's it, you can take fruits, dip them in fragrant chocolate and enjoy the incredible taste.

Some Helpful Tips

Use only good chocolate, not porous. You can take black, milk or white - so chocolate fondue will turn out even more tasty and unusual.

You can use alcoholic beverages in cooking, such as cognac or liqueur. You only need to add it when the chocolate has not yet melted so that the alcohol can evaporate and leave only a slight intoxicating smell.

You can diversify the taste of fondue with spices. Many add vanilla, cinnamon, nutmeg, and so on. If you like to experiment and are not afraid of spicy, you can add red pepper.

Fruits can be varied with cookies, biscuits or marshmallows. Use dried fruits, it is very convenient in winter.

If you strictly adhere to the recipe and the rules of preparation, then you will certainly get a very tasty chocolate fondue. And you can please your loved ones by inviting them to a party.

The famous Swiss dish, which in recent years has become very popular in many expensive restaurants in any city, is fondue. Now there are many varieties, combinations and types of preparation of this dish, although the fondue initially included wine and cheese. Such a dish can be a good reason to get together in a big company and talk about your topics.

What is fondue and what types are there

When in the old days in Switzerland they prepared food for the winter, there was a lot of cheese among them. Since this product can quickly deteriorate or dry out over time, it had to be softened somehow when stored for a long time. According to the recipe of one family, a piece of hard cheese was dipped into hot wine, which, when stirred, gradually melted and created an amazing gravy. Nowadays, there are a large number of different subspecies of this original fondue, which are no less interesting in terms of taste.

cheese

This species is very similar to the native dish of the Swiss. Cheese is the main ingredient in such fondue, and wine can be replaced with milk, water or other liquid. The cheese dish goes well with white bread or special pastries of different tastes and compositions. Chefs can prepare both a sweet Swiss dish and a salty one - it all depends on your wishes. Cheese fondue must stretch, so special devices are used for it.

The recipe for this dish combines several types of cheese to get a special taste. Flour or starch, butter can be added to it so that the cheese mass is uniform in consistency, does not delaminate and does not settle. During the preparation of such fondue, you need to be very careful so that the food does not burn. It is important to stir the dish from one side to the other through the center, so the grated cheese will melt faster and turn into a homogeneous sauce.

Sweet chocolate or fruit

This is one subspecies of the dish, created quite recently - sweet. To prepare the dish, you need to dip various tropical and homemade fruits into hot chocolate or cocoa mixture. For such fondue, as well as for other subspecies, the use of several sauces or gravy is allowed. It can be either chocolate paste, or milk, sour cream, strawberry.

In most cases, sweet fondue is the final stage of the meal. It is often found without alcohol, alcohol additives. With such a meal, it is important to remember the rules of etiquette. The main point is to remove a piece of fruit with your mouth so as not to hit the fork. This is done due to the fact that the device must go back to the common bowl of chocolate.

From fish, vegetables or meat

Unsweetened fondue with fish, vegetables or meat is most liked by men. Various sauces and additions are selected for it. Meat fondue differs from the classic cheese fondue even in eating etiquette. When such a dish is eaten, the meat is strung on a special fork, put a piece on a plate and cut into small pieces with a knife. If there are those who want to put the whole part at once on the tongue, in this case it is easy to get burned, since the fondue is constantly heated on a spirit lamp.

In addition to salty fondue, it is allowed to put a sauce of gherkins, eggs and mustard, mushroom. You can choose others you like. Diversity is important here. Fondue can be both alcoholic and non-alcoholic. Meat and fish options may not contain alcohol. When ordering such a dish in a restaurant, it is important to take into account the attitude towards alcohol so that the client receives the perfect fondue.

Utensils and utensils necessary for making fondue

To make such a dish at home, you need to stock up not only with the necessary gourmet ingredients. An important part in the preparation of fondue is the dishes in which the hot mixture will be located. It is made of heat-resistant cast iron, ceramics, copper, steel. The fondue pot should have rubberized handles or wooden nozzles on them so that when transferring it to the table, the cook does not burn his hands.

If at a family meeting you decide to cook such an exquisite Swiss dish at home, be sure to buy a fondue set. It will include not only a fondue maker, but also special forks with rubberized or wooden handles, containers for additional sauces and a plate for slices of bread, pastries, fruits. Take care of a portable burner as well, as the fondue on the table needs to keep boiling.

Do-it-yourself fondue recipes with photos

If the dishes for the dish are already prepared, it is worth wondering how to make such a miracle. There are a lot of recipes, among which you can choose the most suitable one. It is important to take into account the region and area where the person who wants to cook fondue is located. It is necessary to determine which recipe is suitable depending on the products available, their freshness, and the possibility of purchase. Consider the simplest, but very tasty, gourmet options for the dish.

Classic Swiss

There is nothing better than the original. Only a classic dish can carry the best types of products, the style of cooking, the spirit of the creators. This Swiss delicacy has a standard cheese fondue recipe. Having prepared this dish yourself at home, you can put bread on a fork and, dipping it in fondue, feel the spirit of Switzerland.

Swiss Recipe Ingredients:

1 clove of garlic;
lemon juice - 1 teaspoon (it is not recommended to replace with diluted citric acid, so the taste of cheese fondue will be lost);
Emmental and Gruyère cheeses, 250 g each;
corn flour of medium or fine grinding - 2 teaspoons;
a glass of white wine (it is better to take dry or semi-sweet);
vodka - 2 tablespoons;
white pepper (preferably with peas, and grind before adding to the dish), nutmeg (the same recommendation as for the previous element of the dish) - a small pinch each.

To make Classic Swiss Fondue:

We rub the Swiss cheese fondue container with fresh garlic, it is better to cut the clove in half and squeeze out a little juice. It is permissible to skip the seasoning through the garlic press and grease the form with it.
Bring the wine mixed with lemon juice to a boil, heating over low heat.
Gradually add grated cheeses to the mixture, which must first be mixed together. Use a wooden spoon or spatula to stir.
While the mixture is melting, in another container, mix a portion of flour and vodka. After combining these ingredients together, we keep them on fire for a couple more minutes, bringing them to uniformity.
We add spices.
Serve with small slices of French bread.

french cheese

The basis for the preparation of such a dish are ingredients from France. If a cook or a housewife who wants to make fondue does not visit this country, then the store has imported cheeses and wines that will become ideal ingredients for a dish. Try to carefully consider the choice of products in the store, the unsurpassed taste of French cheese fondue will depend on this.

Ingredients for cooking (fondue recipe from France):

250-300 g each of French Comte, Gruyère and Swiss Friborg cheeses (it is allowed to replace one type with Burgundy);
a bottle of 750 g of white wine (preferably dry);
4 teaspoons of potato starch;
clove of garlic.

The sequence of preparation of the classic French cheese fondue:

Prepare all the ingredients (grate the cheese, warm the wine to room temperature, open, peel the garlic).
Process the fondue pot with garlic, pour in the wine, bring everything to a boil.
Very slowly, stirring the wine in a zigzag manner, add the cheeses. Stir until dissolved over low heat.
Add starch, mix into a homogeneous mass. Serve the thickened mixture on the table with slices of pastries.

Chocolate

Such a dish is a bit like a sweet fountain in taste, which is a frequent guest at large celebrations, weddings, birthdays. Few people know that it can be easily replaced with an exquisite fondue. Such small fondue makers can be placed on each table of guests and create an excellent atmosphere for communication, good pastime. But if you decide to make fondue at home, use this simple, quick recipe.

Ingredients for the dish:

about 200 g of milk chocolate bars, 50 g of white;
100 g of natural cream;
a few tablespoons of liquor (milk, orange);
fruits (apples, bananas, strawberries, oranges).

Step by step recipe for chocolate fondue at home:

In a water bath, slowly melt all the chocolate, gradually adding the cream, and then the liqueur.
Separately cut the fruit, put on a plate. Place one piece and dip in fondue. Bon Appetit!

Video

To prepare a true Swiss dish, it is not necessary to buy a fondue maker. You can use a standard slow cooker, just pick a special recipe. This will save you the hassle in the kitchen and allow you to focus on yourself, guests or family. Be sure to watch the video story below, which tells you step by step about the process of making cheese fondue or another type of dish in a slow cooker. So you can quickly learn how to cook the perfect, very tasty dish.

Chocolate fondue is small pieces of fruit, berries or biscuit in chocolate icing. Today I offer a couple of recipes on how to make fondue at home. Consider the classic dark chocolate fondue recipe, as well as white chocolate fondue.

Classic chocolate fondue recipe

Ingredients:

dark chocolate - 150 g,
heavy heavy cream - 1/4 cup

Cooking:

Grate the chocolate, mix with cream in a bowl and melt in the microwave or in a water bath. Stir the melted fondue until smooth and leave to languish in a water bath so that the glaze does not thicken ahead of time.
Cut into cubes (no more than 2 cm) dried sweet biscuit, apples, pears, banana, kiwi or other fruits. Fresh dense berries (strawberries, grapes, gooseberries) are used whole.
We string the ingredients of the fillings on the tip of a toothpick and gently dip into the chocolate icing. In order for the glaze to harden evenly and not be smeared, the other tip of the toothpick can be stuck into a soft surface until the glaze is completely dry. Read more

Chocolate fondue with white chocolate

Ingredients:

1 cup heavy cream
1/2 tbsp butter,
50 g white chocolate,

Cooking:

We heat the cream in a water bath, add the grated white chocolate, butter and stir until the chocolate and butter are completely dissolved. Just like the first recipe, we cut fruit and biscuit into cubes. Dip in glaze and let harden.
Such chocolate fondue will be an excellent dessert - assorted at a children's party or a friendly tea party.

Easy chocolate fondue recipe

Fondue is a national Swiss dish, it is prepared in a special dish called caquelon, or simply "fondue". This is a great occasion to get together in the evening, as Swiss shepherds did centuries ago. In the evenings, they warmed cheese and wine in earthenware pots to dine and keep warm, and ate it all with bread.

Therefore, cheese is included in classic fondue recipes, and it is recommended to dip slices of bread on skewers into it. Dishes similar to fondue are found in many cuisines of the world: Italian, Dutch and even Chinese fondue. Over time, fondue appeared in sweet versions, for example, there is a very simple recipe for chocolate fondue. This is a delicious dessert that can be eaten by dipping fruits, cookies, biscuit pieces or marshmallows in melted chocolate.

Ingredients:

For chocolate fondue:

500 g chocolate (bitter, milk or even white)
300 ml cream 10% fat
1 teaspoon vanilla sugar

For serving:

Any fruit or berry of your choice: strawberry, apple, kiwi, banana, pineapple, pear, orange, seedless grapes
Lemon juice, skewers
Optional: biscuit, cookies, marshmallows
Walnuts, pecans, almonds, hazelnuts

Cooking:

Cut the apple, kiwi, banana, pear into slices, pineapple into cubes, divide the orange into slices. Drizzle lemon juice over the apple, pear, and banana to keep them from browning. Cut the biscuit so that it is convenient to eat it. After chocolate fondue, products can be dipped in chopped nuts if desired.
Break the chocolate, put it in a fondue bowl, add the cream. Heat the mixture, stirring constantly and gently.
Next, dip the prepared fruits and sweets in chocolate fondue and enjoy the taste.

Fondue chocolate and coffee

Today we will prepare a delicious chocolate and coffee fondue. This sweet hot dessert will surprise and delight your guests and loved ones and will be a worthy decoration of any table.

Fondue is prepared in a special dish - caquelon or fondue pot, which is a small cauldron with legs, which is placed above the brazier. In such dishes, fondue can be cooked right on the dining table, watching the process with interest and impatience.

Fondue Ingredients:

200g. chocolate
6 tbsp condensed milk
3 tbsp vodka or cognac
1 tbsp instant coffee
white bread or biscuit
fruits - any

Fondue preparation:

Freeze the chocolate first, and then break into pieces or grate.
Heat and melt the chocolate in the caquelon, stirring constantly.
Add condensed milk and stir again until smooth.
Add instant coffee, stir.
Maintaining a small fire in the caquelon, serve the fondue to the table.
Pieces of fruit, biscuit cakes or bread are taken with a fork and dipped in the chocolate mixture.

Bon Appetit!

Chocolate caramel fondue

Try making chocolate and caramel fondue too. To keep fondue warm for as long as possible, you can purchase a special fondue pot with a candle or a burner.

You will need:

400g milk or dark chocolate
¾ cup cream
2 tablespoons Cointreau liqueur
4 Belgian sugar waffles
mix of berries

How to cook Chocolate fondue :

Combine chocolate, cream and liqueur in a heatproof bowl. Melt the mixture in a water bath, stirring for 4-5 minutes.
Meanwhile, toast the waffles. Cut them into heart-shaped or finger-shaped pieces.
Serve waffles on a fondue platter with berries.
Pour the finished chocolate mass into a heated fondue pot (see tip) and serve immediately with waffles and berries.

Chocolate fondue

Fondue- the favorite national dish of the Swiss was originally prepared by local shepherds from slightly dried cheese, wine and stale white bread. But chefs in their creative impulses are constantly inventing new recipes, sometimes leaving only the name of the original dish. This is what happened with fondue. Now it is known not only as cheese, meat and fish, but also as an exquisite dessert, the preparation of which we will now deal with.

To make chocolate fondue we will need:

Bitter chocolate - 2-3 bars
Orange - 1 pc.
Cream - 1 cup (at least 30% fat)
Exotic fruits and berries. In our case, these are canned pineapple slices and fresh watermelon.

Cooking:

Cut the watermelon into small pieces and remove the pits. Grate the zest from the orange and squeeze out the juice.
We break the chocolate into pieces for more uniform melting and send it to a cast-iron fondue pot or a thick-walled pan, which we place on the fire.
Stirring constantly, in turn add the zest to the melted chocolate, pour in the orange juice and cream. Stir again until a homogeneous mass is achieved. Take it off the stove and put it on the burner.
Put pieces of watermelon and pineapple into cups and start tasting. Everything is ready.
It is customary to eat fondue in a big cheerful company, so call your friends to the table and let them enjoy such a simple and at the same time original dish.

Chocolate fondue

Ingredients:

Cream 30% - 200 ml
Bitter chocolate - 200 g
Cognac - 30 ml
Honey - 1 tbsp. l.
Chopped walnuts - 1 tbsp. l.
Chopped almonds - 1 tbsp. l.
Any fresh fruit, diced biscuit, marshmallow marshmallows - to taste

Cooking:

Set the fondue bowl in a water bath.
Break the chocolate and mix it with cream, nuts, honey and cognac.
Heat the mixture and stir until the mass becomes homogeneous.
Remove from the water bath and consume while the fondue is hot.

Chocolate fondue recipe

Ingredients:

Chocolate bitter 340 g
Almond milk 0.75 cups.
Vanilla extract 1 tsp
Sugar dark brown 1 tsp

Step by step recipe

1. Break the chocolate bars and mix them with warm milk and sugar.
2. Heat the mixture in a water bath or coquelon.
3. Pour into chocolate in a fondue bowl, if it is not already there, and without turning off the burner, enjoy by dipping fruit and sweets into it.

Fondue is a national Swiss dish, which is also popular in France, Germany and other countries. The name of the dish is translated as "melted" and very accurately reflects the technology of its preparation. After all, the basis of the dish is melted products, most often cheese or chocolate. Cheese fondue appeared earlier, when shepherds guessed to melt dried cheese by mixing it with white wine. Chocolate is younger, it was first served in 1966 in New York after the end of one of the press conferences. Journalists liked it, and the fame of it quickly spread around the world. Soon, Swiss restaurateurs began to include in the menu not only cheese, but also chocolate fondue, which is not difficult to make at home. You just need to know a few subtleties and have a fondue pot that will not allow the chocolate to cool and harden quickly. Indeed, according to tradition, berries and pieces of fruit are to be dipped into it.

Cooking features

There are not so many secrets to making delicious chocolate fondue at home.

The main secret is in the choice of ingredients. The base is chocolate. The original recipe calls for a Toblerone product, but in fact, at home, you can take a tile made by any company. The main thing is that the chocolate is of high quality, with a high content of cocoa beans, without filling.
Fondue is most often made with cream or condensed milk. The higher the fat content of the cream, the more tender the dish will turn out. Condensed milk should be made from whole milk, without the addition of vegetable fats.
Some recipes call for the use of alcoholic beverages to make fondue. Their quality is also of great importance.
In the case when coffee is indicated in the recipe, it means a drink made from ground coffee beans, and not an instant powder. If coffee is brewed in a Turk, it must be strained before adding to chocolate.
Berries or fruits are usually dipped in chocolate fondue. They must be washed in advance, dried, cut into pieces. A harmonious taste is obtained if you put pitted dried fruits into the fondue. You can also use biscuits, marshmallows, cookies.

They eat fondue, gathered around a fondue bowl at a common table. It is better that the company is not too large, since it is not very convenient to reach for chocolate across the entire table. We also need to prepare more napkins.

Drinking chocolate fondue is best with the drinks that were used to make it. Wine, cognac, milk or coffee cocktail will do.

Easy chocolate fondue recipe

bitter chocolate - 0.32 kg;
cream - 0.2 l;
salt - a pinch;
fruits (assorted) - to taste.

Cooking method:

In a ceramic container, heat the cream over low heat until bubbles begin to appear on its surface.
Break the chocolate into small pieces and put it into the cream.
Add a pinch of salt.
Beat with a whisk, without removing from heat, until the chocolate is completely melted.
Place the container over the spirit lamp, light the fire.

In this form, chocolate fondue is served at the table. It is served with apples, bananas, pears pre-cut into small cubes. You can add other fruits as per your taste.

Chocolate fondue with condensed milk

dark chocolate - 0.24 kg;
condensed milk - 80 ml;
cream liqueur or cream - 40 ml;
fruits - to taste.

Cooking method:

Crumble the chocolate, put it in a small thick-bottomed saucepan.
Pour in the cream liqueur or cream.
Add condensed milk.
Put on a slow fire and heat, stirring, until the contents of the pan turn into a completely homogeneous mass.
Pour the contents of the pot into the fondue pot, put it on the fire and call the guests to the table.

Don't forget to cut your fruit beforehand. Fruits with sourness, such as apples, kiwi, go well with chocolate fondue prepared at home according to the above recipe.

Chocolate fondue with cognac

bitter chocolate - 0.3 kg;
cream - 100 ml;
cognac - 20 ml;
dried fruits, biscuit - to taste.

Cooking method:

Heat cream in a small saucepan.
Break the chocolate bars into pieces.
As soon as the cream starts to boil, put in the chocolate pieces.
Continue heating the mixture over low heat, stirring constantly, until the chocolate melts and the creamy chocolate mass acquires a viscous consistency.
Remove from stove, pour into fondue pot.
Add cognac, stir.
Place the fondue pot over the spirit lamp.
Cut the biscuit into pieces.
Soak dried fruits in water, squeeze and dry.

When serving, dried fruit and biscuit should be placed on separate plates.

Chocolate fondue with pepper

bitter chocolate - 0.5 kg;
cream - 0.4 l;
ground cinnamon - 5 g;
cayenne pepper - 5 g;
strawberries, crackers, marshmallows - to taste.

Cooking method:

Break up the chocolate and place it in a small bowl.
Pour in cream, put on low heat.
Whisking constantly, allow the chocolate to melt and the mixture to thicken.
Add spices, stir and pour the chocolate fondue into a clay pot from a special set, set it over the fire.

Fondue prepared according to this recipe has a piquant taste, and it turns out to be quite spicy. Spices help to emphasize the taste and aroma of chocolate, but if you are not used to a dish with them, you may not like it. Therefore, when preparing fondue with pepper at home for the first time, it makes sense to reduce the amount of ingredients by half.

Chocolate fondue with coffee

dark chocolate - 0.2 kg;
ground coffee - 25 g;
starch - 25 g;
cream - 0.3 l;
milk - 0.3 l;
ground cinnamon - 5 g;
vanilla - 1 pod;
butter - 80 g;
berries and fruits - to taste.

Cooking method:

Pour coffee into a small saucepan, fill it with cool milk, put on a slow fire. Keep a close eye on the contents of the pan, as it quickly "runs away". As soon as signs of boiling are found, remove the pan from the heat, without waiting for the coffee in milk to rise with a hat. Strain the resulting drink.
In a separate bowl, combine sugar, cream, butter, starch and chopped chocolate. Heat this mixture, stirring, until it has a thick consistency.
Add cinnamon, vanilla, pour in coffee, stir and heat the mixture for a few more minutes.
Pour the chocolate and coffee fondue into a fondue maker.

This fondue is served with pieces of berries and fruits, goes well with bananas, strawberries, pears. You can also serve it with cookies.

Chocolate fondue with pears

bitter chocolate - 0.2 kg;
black coffee (expresso or Turkish) - 75 ml;
fat cream - 120 ml;
pears - 0.8 kg;
lemon - 0.5 pcs.;
water - 150 ml;
sugar - 50 g;
vanilla sugar - 10 g;
creamy ice cream - to taste.

Cooking method:

Wash the pears, cut out the core. Cut the fruit into portions (about 1.5 cm in size).
Boil water. Squeeze the juice of half a lemon into it, add regular and vanilla sugar. Heat, stirring, until the sugar is completely dissolved.
Put the pears in the syrup, leave them there for a couple of minutes, then take them out. And remove the syrup from the heat.
In a separate saucepan, boil the cream, mixing it with black coffee. When the mixture begins to boil, add the chopped chocolate to it and keep on fire until the chocolate has completely melted. All this time the mixture must be stirred.
Pour the chocolate mixture into a fondue bowl.

Put the pears on portioned plates, pour syrup over them, put ice cream balls next to them. Serve homemade chocolate fondue with them. If desired, part of the coffee in it during preparation can be replaced with coffee liqueur.

Chocolate fondue is an original dessert that not only children will like.