1 x 250g good-quality milk chocolate, finely chopped
80ml (1/3 cup) thickened cream
4 fresh figs
8 large fresh strawberries or fruit of choice
125g (3/4 cup) whole macadamia nuts
Place the chocolate and cream in the bowl of a fondue set. Light the burner and stir the chocolate mixture until melted and smooth.
Serve chocolate fondue with the figs, strawberries and macadamia nuts.
It is understandable that you may not have a fondue set sitting around, so this is the case, in step one, put the chocolate and cream together in a headproof bowl over a saucepan of simmering water with the bowl not touching the water, stirring until melted and smooth. If you want, adding some marshmallows to your dipping plate goes over well with friends!
300g Emmenthal cheese (hazelnut aromatic flavour)
500 g Gruyère cheese (sweet, fruity flavour)
375ml dry white wine
4 tablespoons Kirschwasser (cherry liquor)
1 tablespoon lemon juice
1 clove garlic
1 tablespoon cornflour
1 pinch nutmeg
1 Crusty Baguettes
Cut Baguette into bite size cubes with a bit of crust attached and place in basket/bowl.
Peel and cut the garlic clove in half and rub the inside surface of your fondue pot.
After removing any rind roughly dice the two cheeses into small pieces approx. 0.5cm cubes.
Mix cornflour and Kirschwasser together to form a paste.
Heat 3/4 of the wine in your pot on your electric or gas stove until warm but not boiling then add lemon juice and handfuls of the cheese 1/2 cup at a time.
Stir constantly over a medium simmer until the ingredients are melted to a smooth liquid. Add the rest of the wine.
Add the cornflour/Kirschwasser paste to the pot and simmer a further 2 mins.
Transfer pot carefully onto fondue burner to keep warm and serve immediately.