Fondue Recipes

From: Stephen Mounsey and Sharon Curtis

Stephen Mounsey <> wrote:

Well, as an experienced fonduer I have to say that the range of possible fondues extends well beyond cheese and white wine. My favourite is ``tomato and bacon'' - cheddar cheese and gruyere, with bacon, tomato soup and sherry. And it's very important to rub the inside of the fondue pan with a cut clove of garlic first.

Others have cider or beer or kirsch etc. as the liquid. Those with large amounts of liquor require cornflour or other thickener. Some cheeses are better than others. The swiss cheeses are wonderful (of course) but expensive, cheddar is always dependable, never use red leicester (it doesn't melt properly) and beware of Gouda or Edam (they take ages to melt).

Or you can heat oil in the fondue pan and dip chunks of meat into it to cook, or make meatballs or whatever.

Bread is fine [to dip in the fondue] but gherkins, cocktail sausages, carrot, mushrooms, apple, celery and (best of all) cauliflower make wonderful vehicles for the fondue.

Sharon Curtis <> wrote:

Chocolate Rum Fondue


  • 200g/7oz plain chocolate
  • 1 1/2 tbsp (white) rum
  • 1 oz butter
  • 2 tbsp greek yoghurt
  • 1/4 pint whipping/double cream
  • fruit pieces or marshmallows to dip


Melt rum, chocolate and butter together in a pan on low heat. Remove from heat, and stir in yoghurt and cream. Serve with fruit pieces/marshmallows

Serves 4.

Note - instead of the rum and chocolate you can substitute Toblerone to give a sweeter fondue. You can also add extra nuts if you like.

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